As an ISI study abroad student, I decided to make Penne alla Vodka from scratch. Since it is one of my favorite Italian pasta sauces, I wanted to prepare it one night in my apartment using authentic Italian ingredients. This dish is simple, easy to make, and far better than any vodka sauce you can buy in a jar. Not only does it taste better, but it can also be much more affordable than purchasing pre-made sauce. Come along with me as I show you how to make it.

     The first step in creating authentic Italian Penne alla Vodka is going to the right grocery store. For this, I went to Esselunga in Florence. Make sure to bring your own shopping bag. When I arrived, I carefully gathered all the ingredients on my list. For the sauce, I needed two cans of peeled tomatoes, vodka, one onion, cooking cream, pancetta, extra virgin olive oil, salt, pepper, Parmigiano Reggiano, fresh basil, and, of course Barilla penne pasta. All of these ingredients cost less than 35 euros, including a bottle of vodka that left me with plenty for future use.

     The most difficult ingredient to find was the cooking cream. It is quite different from what we use in America and is not the same as heavy cream. Fortunately, I met a friendly local man who helped me find exactly what I needed. Once I had all my ingredients, it was time to head to the kitchen.

     Start by placing a pan over medium heat and adding four to five tablespoons of extra virgin olive oil. Allow the oil to heat slightly before adding the pancetta. Let the bacon cook for five to ten minutes so the fat renders and the flavor develops. While it cooks, prepare the remaining ingredients.

     It says about half of an onion and set it aside. Next, pour both cans of peeled tomatoes into a medium-sized bowl. Season them with salt and pepper, then crush them until smooth using a tomato crusher or fork. Once the pancetta has rendered, add the diced onion to the pan and cook for another five to ten minutes, stirring occasionally.

     While the onions cook, grate about half a cup of Parmigiano Reggiano, depending on your preference. After the onions have softened, pour four to five ounces of vodka into the pan, followed by the crushed tomatoes. Stir everything together and let the sauce simmer for about twenty minutes, stirring occasionally. This allows the sauce to thicken before adding the cream.

     As the sauce begins to reduce, add a few fresh basil leaves. At the same time, bring a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions.

     When the sauce has thickened, stir in the cooking cream until it reaches a smooth, beautiful pink color. Add the cooked pasta directly to the sauce along with about half a cup of pasta water and the grated Parmigiano Reggiano. Stir everything together for one to two minutes until the sauce evenly coats the pasta.

     Finally, plate the pasta and enjoy. Enjoy your meal!

     I hope you enjoy this Penne alla Vodka as much as I did. With only basic cooking skills and about forty-five minutes of preparation, you can create a beautiful, delicious, and authentic Italian dish. I encourage you to try making it yourself and experience the flavors of Italy at home.

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