Ingredients:
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Directions:
Heat 1 tablespoon of the olive oil in a large non-stick sauté pan over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes. Remove the pancetta and set aside. Spoon the excess fat from the pan.
Add the remaining olive oil and heat over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the vodka, being careful to add away from the stove when cooking on gas.
Bring to boil and cook until reduced by half, about 5 minutes. Add the marinara sauce and bring to a boil. Lower the heat, add the pancetta and the cream and keep the sauce warm while cooking the pasta.
Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain. Toss with the sauce. Transfer to a serving platter and sprinkle with the parmesan and parsley. |
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