Penne Vodka

METHOD

1. Dice your onion and bacon about the same size for even cooking. On a medium heat, cook until translucent.

 

2. Add the bacon to render down that fat. Grate the cheese splitting across 3 ramekins

     2.1 45g for your first add one for your garnish,

     2.2 90g for your first add then for your final add to the sauce.

     2.3 some to garnish

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3. Boil your pasta reserving ½ cup,

 

4.To the whole pealed tomatoes add some salt and pepper and get crushing. There can be a few lumps.

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5. Add the vodka to your pan of onions and simmer off for 2-3 minutes, this will deglaze your pan.

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6. Add the crushed tomatoes to the bacon and onion mix and bring up to a gentle simmer. Add 45g of the grated cheese and 1/3 of the cream, mixing well to avoid the cheese from clumping. Simmer sauce for 5 minutes on low to cook off any excess water content, adding in 1.2 of the remaining cream.

 

7. Add in the roughly cut basil, a little pepper to taste and the remaining cream and continue to simmer for a further 5 minutes.

 

8. Add ½ of the large ramekin of cheese and when incorporated add the remaining, ensure the cheese has fully melted and scrape the bottom of the fry pan to remove any to avoid burning.

 

9. Add a little olive oil to a small fry pan and toast your pine nuts, transfer to some paper towel to remove any excess oil.

 

10. Drain pasta well and place in a large bowl, pour over the vodka sauce and mix well coating all your penne.

 

Finally, transfer to a serving bowl and garnish with grated cheese, toasted pine nuts and some fresh basil.

 

Buon Appetito!

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