This is our whole recipe for penne alla vodka. It's based on a Frugal Gourmet recipe.
1 Tbsp olive oil, plus extra if needed
Two 1/4-inch slices of pancetta, 3 if you want more, cut in 1/4 inch cubes
1 medium onion, 1/4 to 3/8 inch dice
2 large cloves garlic, finely chopped
1/4 tsp or more red pepper flakes
1/2 cup dry white wine
1/2 to 3/4 cup heavy cream (use the lower amount if you want more of a red sauce)
1 recipe tomato sauce, see below
1/4 cup freshly grated parmigiano cheese
salt and pepper to taste
3/4 to 1 pound dry penne pasta (cooked according to package directions)
1/2 cup vodka (Something like Smirnoff, not rotgut, but not expensive either)
Heat a large skillet over medium-high heat, add 1 Tbsp olive oil, add pancetta cubes and reduce heat to medium. Cook pancetta until it renders fat and starts to crisp. Remove pancetta with a slotted spoon and drain in a bowl on paper towels. Add onions to pan and cook until crisp tender. Remove with the slotted spoon and place in same bowel with pancetta. If there is not a couple of tablespoons of oil/fat in pan, add a little olive oil. Add garlic and red pepper flakes, saute for a minute or so. Add white wine and simmer for 2 minutes. Add tomato sauce, stir. Add pancetta and onions, stir. Let cook for about 5-7 minutes until onions finish cooking and sauce has a chance to meld a bit. Meanwhile, add pasta to boiling, salted water and cook. Add cream, stir to mix and allow to return to simmer. Stir in cheese. Add vodka and just bring to a simmer. Add drained pasta to sauce, stir. You may not need to use all the pasta so only add about 3/4 of it, stir, then add more pasta if desired. Let stand for a couple of minutes so pasta can absorb some of the sauce. Serve with additional grated cheese for the top.
Sauce
1/2 Tbsp olive oil
1/2 of a medium onion, chopped
2 large cloves garlic, finely minced
1/4 tsp red pepper flakes
2 tsp dried basil
1/2 to 1 tsp sugar (depending on acidity of tomatoes)
One 14-ounce can chopped tomatoes
4 large ripe plum tomatoes, chopped
1/4 cup white wine
1/2-3/4 cup chicken stock
salt and pepper to taste
This should be a fairly mild tasting sauce. You want the flavor of the pancetta, onions and vodka to predominate in the final dish.
Heat olive oil in a large saucepan over medium-high heat. Add onion, reduce heat to medium and cook until onion is translucent. Add garlic and cook for 1 minute or so. Add red pepper flakes and basil. Cook for 30 seconds. Add sugar, both tomatoes, white wine, 1/2 cup stock, salt and pepper. Cook for 1 hour, add the remaining 1/4 stock if sauce starts to get too thick. Remove from heat and set aside. You can leave sauce as is or purée with an immersion blender or a regular blender.
