Penne alla Vodka SERVES-4-6 INGREDIENTS 1 tablespoon extra-virgin olive oi (Cervasi Recommended) 1 tablespoon butter 3 cloves minced garlic 2 shallots chopped 3 ounces of chopped Pancetta (optional) 1/8 teaspoon (or more) crushed red-pepper flakes salt and pepper 1- 32 oz can crushed tomatoes San Marzano recom- mended 1 cup good vodka 1/2 cup heavy cream (more if you like a creamier sauce) Fresh grated Parmigiano Reggiano for serving (Cervasi recommended) Chopped basil if desired ! lb of penne pasta (Cervasi Recommended) LAUREN’S Tips • Great on Penne, or over ravioli, gnoochi, Cannelloni or Manicotti. • Serve with a salad and crusty bread for an easy dinner party. • Also good with a few grilled shrimp on top. METHOD • Make the sauce a few days ahead and reheat while pasta boils. • Vodka cream sauce also freezes well if you don’t add the cream Heat a large skillet over moderate heat. until you reheat it. • You can reheat directly from the freezer; just warm gently over low Add oil, butter and shallots. Gently sauté shallots for 3 to 5 heat in a saucepan. Or you can thaw overnight in the fridge for minutes until onions are tender. quicker reheating. Add garlic, chili akes and pancetta if using. Sauté for a few more minutes. While sauce simmers, cook pasta in liberally salted boiling water until cooked to al dente (still a bite). Add vodka to the pan. Simmer to reduce vodka by half, this will take 2 or 3 minutes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Add tomatoes. Bring sauce back to a simmer and reduce heat. Season with salt and pepper. Toss hot pasta with sauce and chopped basil leaves if using. Serve pasta with grated with Parmesan. @lauren_lane_culinarian www.lauren-lane.com.