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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I believe I found this recipe in our Sunday paper. It is very quick and tastes great; but I do not want to look at it's nutritional analysis. We prefer to use diced mushrooms instead of the pancetta, both because of texture and we usually have them on hand. Ingredients:
12 ounces penne rigate (we use whole wheat penne or ww fusilli) |
3 tablespoons butter, to taste |
1/4 cup pancetta, chopped or 1 1/2 cups fresh mushrooms, diced |
1/3 cup vodka |
1 (26 ounce) jar marinara sauce |
1/2 cup heavy cream |
kosher salt, to taste |
fresh ground pepper, to taste |
freshly grated parmesan cheese |
Directions:
1. Start a pot of salted water boiling.
2. In a 12 skillet, melt butter over medium heat; when it foams, add pancetta (or mushrooms) and saute for about 6 minutes. Raise the heat to medium-high; add vodka. Cook for 3 minutes, stirring regularly. Meanwhile, put pasta into the pot of boiling water.
3. Add the marinara sauce and cream to the skillet. Simmer sauce gently, stirring occasionally; Add salt/pepper to taste. When pasta is just barely al dente, drain it and add it to the skillet.
4. Gently stir pasta and sauce for a minute or two. Transfer to a hot bowl, and serve with the grated cheese.
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