Meals and Courses

Creamy Vodka and Tomato Tacconelli

cook 20 mins
Tags: Quick eats
  • 15 g (1/2 oz) butter
  • 8 pancetta slices
  • 1 rosemary sprig
  • 75 ml (3 fl oz) vodka
  • 350 ml (12 fl oz) shop-bought tomato pasta sauce
  • 400 g (13 oz) tacconelli
  • 150 ml (1/4 pint) double cream
  • salt and pepper
  • grated Parmesan cheese, to serve
  • Heat the butter in a saucepan, add the pancetta and cook for about 3 minutes until golden and crispy. Remove from the pan and keep warm. Stir in the rosemary, then remove from the heat and pour over the vodka. Return to a high heat and cook until the vodka has reduced down to 1 tablespoon. Pour over the tomato pasta sauce, reduce the heat and simmer for 10 minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Remove the rosemary from the sauce, then stir in the cream. Drain the pasta, reserving a little of the cooking water, and return to the pan. Stir through the sauce, adding a little cooking water to loosen if needed, and season.
  • Spoon into serving bowls, top with the pancetta slices and serve scattered with the Parmesan.
Like This? Try These
More on Food