Penne Vodka Ingredients and Supply list
Ingredients:
- Box of penne pasta (specifically the kind with the ridges as the sauce clings better to the ridges)
- garlic 2-3 cloves depending on size and preference
- salt
- black pepper (fresh ground is nice but regular if fine)
- olive oil
- 4 oz Package of chopped pancetta or speck (aka Italian bacon) you generally find it in the deli section of the supermarket any brand will do you can substitute about 4-6 pieces of bacon ( if you are vegetarian eliminate this part)
- Parmesan cheese or Parmesan / Romano cheese that is grated. Jarred kind is perfectly fine. If you have the cheese you can freshly grate over the top at the end it’s a nice touch, but by no means a requirement.
- Fresh basil (way better than dried…trust me, you find it in the produce section) get a package or rip about 6 leaves off a plant you are growing
- Oregano dried is fine
- Vodka doesn’t have to be a particularly good brand. You can also use vodka flavored with lemon and it adds an interesting edge. I’ve not experimented with other vodka flavors
- heavy cream ( the pint size if fine)
- either a large yellow onion or 3 ish shallots…your choice whatever flavor you prefer (If you like a stronger earthy flavor go shallot, if you like sweeter go onion)
- If you like some heat red pepper flakes, but not a requirement
- One can of plum tomatoes 28 oz any brand. If you can’t find the whole tomatoes your next best bet is diced, anything else is too watery
- Italian bread to mop up sauce
Supplies
- cutting board,
- chopping knife
- slotted spoon to scoop out cooked pancetta
- can opener if your tomatoes are not in a pull top can
- something to grate garlic with or you can chop it
- Large bowl- to mix and crush tomatoes
- small bowl– to hold pancetta once cooked
- Measuring cup
- Large pot to boil a box worth of pasta

Laura Byrne
Laura is an adventurous eater who dabbles in her grandfather’s Sicilian recipes. When not devouring a plate of friend artichokes, linguine Aglio e Olio, calamari, spiedini, sfogliatelle, or Struffoli…not all at once or even in that order, you can find her wandering about Northern NJ looking for a new food adventure.
Laura Byrne
Laura is an adventurous eater who dabbles in her grandfather’s Sicilian recipes. When not devouring a plate of friend artichokes, linguine Aglio e Olio, calamari, spiedini, sfogliatelle, or Struffoli…not all at once or even in that order, you can find her wandering about Northern NJ looking for a new food adventure.