Ingredients
- 1 pkg Anna Penne (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 8 oz Pancetta, diced
- 1 Onion, finely chopped
- 1/4 tsp Cento Crushed Red Pepper
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1/4 cup Vodka
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese, grated
- 2 tbsp Fresh Parsley, chopped
Directions
Cook penne in a large pot of salted boiling water until al dente. Drain and set aside. In a large skillet over medium heat, heat olive oil and sauté the onion until softened, about 3â-4 minutes. Stir in red pepper flakes and pancetta, cooking until pancetta is crispy. Add vodka and let it simmer for a few minutes to cook off the alcohol. Stir in tomato paste and cook for 1â-2 minutes until it darkens slightly. Add San Marzano tomatoes, crushing them as you add them. Stir to combine and simmer for 5â-7 minutes until thickened. Reduce heat to low and stir in heavy cream. Simmer for another 2â-3 minutes until sauce is smooth. Add cooked penne to the skillet and toss until evenly coated. Stir in Parmesan and parsley before serving. Serves 4.
