If using whole canned tomatoes for the tomato purée, open each one up and discard the water and seeds. Then blend the pulp to a smooth purée.
Fry the Pancetta
Fry the pancetta over medium heat in a dry pan until golden. If the pancetta you are using gives off too little fat, you can add a tbsp of olive oil before adding the onion.
1 tbsp olive oil
Add half of the vodka to deglaze the pan and release the pancetta fat from the bottom of the pan so it can flavor our sauce.
2 shots vodka
Sauté the Onions
Add the minced onions and dry chili pepper to taste (optional). We add about a pinch. Cook the onions over low heat under they are tender and translucent.
¼ tsp red chili pepper
While the onions cook, add the pasta to salted, boiling water. Cook the pasta according to the package instructions for 'al dente' pasta.
11 oz penne
Add the Tomatoes, Cream and More Vodka
Once the onions are tender and translucent, it’s time to add the sweet tomato sauce.
18 oz tomato purée
Lower the heat and stir in the heavy cream
.4 cups heavy cream
.. and the vodka!
Cook for a few minutes to blend and heat the ingredients.Mix the sauce somewhat vigorously right before adding the cooked pasta. Why? We have no emulsifiers in this. Mixing vigorously is one way to blend the cream, bacon grease and tomato into a smooth sauce for the final dish. Salt to taste.
1 pinch fine salt
Finish with Penne
Add the drained pasta (cooked to al dente) and quickly combine everything together. Serve!
Buon appetito!
Video
Notes
Pancetta or Bacon?Pancetta and bacon are both cured pork belly. Pancetta is not smoked. Use bacon if you prefer, however in Italy pancetta is used.Sauce not Smooth?Vodka pasta sauce does not contain emulsifiers—egg or soy lecithin for example. That means that there is no agent to bind the watery tomato sauce with the fats from the cream and bacon. Despite myths to the contrary, vodka is not an emulsifier and does nothing here to help the cream and tomato better blend together.This sauce is prone to separation over time. To maximize its creaminess, be sure to use sweet (not acidic) tomato sauce. Acid curdles cream. Also, mix the tomato, cream and vodka vigorously before adding the pasta. Like a dressing, this will help the sauce to appear 'creamy' when served.