Buon appetito!
Penne with pancetta and vodka
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 bottle ELVEA Passata Natural
- 3 cloves garlic
- 2 onions
- 1 chili pepper
- tablespoon of olive oil
- 200 grams pancetta
- 2 sprigs of rosemary
- pepper
- salt
- 2 dl vodka
- 4 tablespoons mascarpone
- 600 grams of penne
- leaf of fresh basil
Preparation
-
1
Mince the garlic, the chili pepper, and the shallots.
-
2
Sauté in a little olive oil and add the pancetta.
-
3
Sauté briefly and add the passata.
-
4
Strip the rosemary, chop finely and add.
-
5
Season with pepper and salt.
-
6
Simmer the sauce on low heat for 15 minutes.
-
7
Then add the vodka and mascarpone and taste to see if it is seasoned enough.
-
8
Meanwhile, cook the penne al dente in salted water.
-
9
Drain and stir the penne into the sauce.
-
10
Finish with basil.
Buon appetito!
