We’ve got a special, personal touch to Italian pasta dishes today with Paolo’s vodka pasta.
Basically the secret here is to add pancetta (bacon) to the dish, which apparently is quite successful when cooking for friends.
For five people: 500 grams of smooth penne pasta, two cans of diced tomatoes, two small containers of cream, chopped sweet pancetta, one onion, vodka, oil.
Method: slice the onion and fry it slightly in a pan with some oil.
The pan should be big enough to later add the pasta (when preparing the sauce, be sure to cook the pasta at the same time).
When the onion is half cooked, add the pancetta and start adding the vodka, allowing it to evaporate a bit at a time.
Add the tomatoes and cook on high heat.
When nearly cooked, slowly add the cream and mix together.
When the pasta is cooked, add to the pan and mix the lot together.
Add grated parmesan cheese if desired.
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