Chef John’s Penne with Vodka Sauce

Ingredients

• 4 ounces pancetta bacon, diced
• 1 small sprig fresh rosemary
• 1 tablespoon olive oil
• 1/2 cup vodka
• 1/2 cup heavy whipping cream
• Freshly ground black pepper to taste
• 3 cups prepared marinara sauce
• 3/4 cup water
• 1 (14.5 ounce) package multigrain penne pasta (such as Barilla)
• 1/2 cup freshly grated Parmesan cheese

Directions

Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons.

Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.

Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan cheese.