Classic Penne alla Vodka

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Penne alla Vodka

1. Dice the 4 oz pancetta into small cubes, finely mince the 2 shallots and 4 garlic cloves, and finely grate the 2 oz Parmigiano-Reggiano. 8 min
2. Bring a large pot of well-salted water to a boil over high heat. 10 min
3. Timing-sensitive step. Heat 2 tablespoons extra-virgin olive oil in a large, deep skillet over medium and cook the pancetta, stirring occasionally, for 5–6 minutes until the fat has rendered and the pieces are lightly crisp. 6 min
4. Timing-sensitive step. Add the shallots and cook, stirring frequently, for 3 minutes until softened, then add the garlic and ½ teaspoon red pepper flakes and cook 1 minute more until fragrant. 4 min
5. Timing-sensitive step. Push the pancetta mixture to the edges and add 3 tablespoons tomato paste to the center; cook, stirring the paste against the pan, for 2 minutes until it darkens to a brick-red color. 2 min
6. Pour in ½ cup vodka, stir to combine, and simmer for 3 minutes until the alcohol smell dissipates. 3 min
7. Add the 14 oz can of crushed San Marzano tomatoes, 1 teaspoon kosher salt, and ¼ teaspoon black pepper; stir well and simmer over medium-low for 15 minutes, stirring occasionally, until the sauce has thickened slightly. 15 min
8. While the sauce simmers, cook the 12 oz penne rigate in the boiling salted water according to package directions until al dente (about 10–11 minutes), then reserve ½ cup pasta water before draining. 11 min
9. Reduce the heat to low, stir in ¾ cup heavy cream, and simmer gently for 3 minutes until the sauce turns a deep blush color. 3 min
10. Timing-sensitive step. Add the drained penne to the sauce along with 1 tablespoon unsalted butter and half the reserved pasta water; toss vigorously over low heat for 2 minutes until the pasta is well coated and glossy, adding more pasta water as needed to loosen. 2 min
11. Remove from heat, fold in the 2 oz grated Parmigiano-Reggiano and ¼ cup torn fresh basil, then divide among four bowls and serve with extra Parmesan on the side. 2 min

Crisp Green Salad with Lemon Vinaigretteside

1. Chop the 2 romaine lettuce hearts into bite-sized pieces, thinly slice the ½ English cucumber, and halve the 6 oz cherry tomatoes; place everything in a large salad bowl. 7 min
2. In a small bowl, whisk together 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, ½ teaspoon Dijon mustard, 1 finely grated garlic clove, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until emulsified. 3 min
3. Just before serving, drizzle the vinaigrette over the salad and toss well to coat evenly. 2 min