Penne Pasta With Pink Vodka Sauce

  • 1 pound penne pasta
  • 4 tablespoons unsalted butter
  • 2 slices pancetta, diced
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 2/3 cup vodka
  • 1 can (14.5 ounces) tomato puree
  • 3/4 cup heavy cream
  • 5 basil leaves, thinly sliced crosswise
  • Pinch of salt
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Asiago cheese

2 tablespoons Italian parsley, coarsely chopped; for garnish

Cook penne pasta according to directions and drain.

Meanwhile in a large skillet, melt butter over medium-low heat. Add pancetta and garlic; brown lightly. Do not burn. Add pepper flakes and vodka; simmer for 2 minutes. Stir in tomato puree, cream, and basil; simmer gently for 2 to 5 minutes more. Season with salt. Add cooked pasta and cheeses; toss gently. Garnish with chopped parsley. Serve immediately.

Serve with Ferrari-Carano Sienna

Serves 6 to 8