Chef John's Penne with Vodka Sauce

Recipe View In a large, deep skillet, combine the diced pancetta, rosemary sprig, and olive oil over medium heat. Cook, stirring occasionally, until the pancetta renders its fat and turns golden brown, about 5 minutes. Carefully pour in the vodka, standing back to avoid any flare-ups. Increase the heat to high and cook until the vodka reduces to approximately 2 tablespoons, about 3 minutes.

Recipe View Pour in the heavy cream, stir briefly, and season with freshly ground black pepper. Bring the sauce to a gentle boil, then reduce the heat to medium. Cook and stir until the sauce has slightly thickened, about 3 to 4 minutes. Incorporate the marinara sauce and water into the cream mixture and bring to a simmer. Reduce the heat to low and simmer the sauce for 20 minutes, allowing the flavors to meld together harmoniously.

Recipe View Meanwhile, fill a large pot with generously salted water and bring to a rolling boil. Add the penne pasta and cook according to package directions, stirring occasionally, until al dente, about 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

Recipe View Return the drained pasta to the pot. Pour the vodka sauce over the penne and stir gently to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Turn off the heat, cover the pot with a lid, and let stand for 5 minutes to allow the pasta to fully absorb the sauce.

Recipe View Serve immediately, sprinkled generously with freshly grated Parmesan cheese. A final grind of black pepper elevates the dish.