Penne Alla Vodka with Pancetta
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Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV
Splashes of vodka and cream can turn run-of-the-mill tomato sauce into luxurious restaurant fare—or a heavy, boozy mistake. We set out to fine-tune this modern classic.
WHY THIS RECIPE WORKS
To achieve a sauce for our penne alla vodka recipe with the right balance of sweet, tangy, spicy, and creamy, we pureed half the tomatoes (which helped the sauce cling nicely to the pasta) and cut the rest into chunks. For sweetness, we add...
