Penne alla Vodka with Davide Originale Sauce
1 cup Davide Originale Sauce Tomato Sauce
340 gr (12 oz) Penne Pasta
8 oz Fresh WhippingCream
2 oz Butter
2 oz Pancetta (similar to bacon)
1 cup Vodka
Extra Virgin Olive Oil
Reggiano Parmesan Cheese
Start heating the water for the pasta in the pot. Choose a quality pasta and follow directions for cooking time. Remember to salt the water.
In a heated fry or chef's pan, (The pan should be large enough to accommodate the cooked pasta and sauce), add a drizzle of olive oil, tablespoon of butter and pancetta. Brown the pancetta. Add fresh grated black pepper. Cook for a couple minutes. Add ½ cup of Vodka and flambe'.
Add Davide Originale and fresh whipping cream.
Cook the pasta. Taste and drain while firm. Save some of the pasta water to put into the pan with the sauce.
Add pasta to the pan. Add a ladle of the pasta water to the pan and saute (mix gently) over low heat a minute. Taste. If you wish to add more pasta water.
Portion onto plates or into serving platter, sprinkle generously with Reggiano, and garnish lightly with parsley.
Any cream or cheese pasta dish should be served and eaten immediately and not be allowed to cool. Have your guests seated by the time you “butta giu,” “throw down” the pasta into the pot to cook it.