Penne a la Vodka & Arugula Artichoke Salad

The weather's cooling down and this is a great dish to warm ya up! Penne a la Vodka is a quick and easy dish. You can also use it as a starter to build on. I added a little Pancetta (ahhh, Italian bacon!!) to mine but I have also done it with shrimp, chicken, scallops, etc. Come up with something and make it your own. I also like it with a little extra spicy kick so a nice Zinfandel is a great paring. The salad is one that we make all the time. Clean, crisp and goes with almost anything. Lets get shopping....

Salad

This is a list only - Apply this to the amount you are cooking for.

Baby Arugula

Artichoke Hearts quartered (packed in water not oil)

Lemons

Parmigiana Reggiano Cheese

Olive Oil

Fresh Ground Salt & Pepper

That's it! 

A good had full of Arugula, 4 to 5 pieces Artichoke Hearts. Garnish with the Parm and dress with Olive Oil, Lemon Juice and S & P to taste. Can it get any easier? Make it and I guarantee you'll make it again.

Pasta 

1 16oz box Penne Pasta

1 28oz can San Marzano DOP Peeled Tomatoes*

5 cloves Garlic peeled

1/2 cup of your favorite brand of Vodka (if you wouldn't drink it don't cook with it!) None of that flavored junk of course.

1/2 cup Grated Parmigiana Reggiano Cheese

1/3 cup Heavy Cream

3 tbsp Olive Oil

2 tbsp Butter

Crushed Red Pepper to taste

8 to 10 pieces crispy Pancetta diced small**

Fresh ground S & P to taste

Fresh Basil to garnish

* I prefer these tomatoes in almost everything I cook. If you can't find them, just get a good quality can whole peeled tomatoes without additional flavoring.

**If everyone you cooking for is pro-pork, cook Pancetta in pan before adding oil for additional flavor. Oh I wish my house was that easy!!

Start as usual and pour a glass of that Zin. If you can find it A. Rafanelli is a personal favorite.

In large pot bring 7 cups salted water to boil. Place tomatoes in a bowl. Crush with hands removing the stem end and discard. Continue to break down with potato masher  till there are no large chunks of tomato left. In large sauce pan heat oil on medium. Flatten garlic cloves by pressing down with side of knife. Add garlic and lightly brown. Carefully add tomatoes and vodka. Bring to simmer for 6 to 8 minutes then start adding the crushed red pepper and S & P. Do a little at a time and let the flavors develop. Continue to simmer to reduce sauce to about 2/3rd's (additional 6 to 8 min). This is when you put your pasta in boiling water. After the sauce has reduced, add butter. Once melted, fish out the garlic cloves and add cream and stir till well mixed. Now you can fine tune your desired heat with additional crushed red pepper if needed. Drain pasta when done and add to sauce. Stir in about half of your parm cheese and you're good to go. Plate and top with additional cheese and pancetta. Garnish with hand torn basil and serve.