Chef John’s Penne with Vodka Sauce

Ingredients

• 4 ounces bacon chopped
• 6 servings pepper black freshly ground to taste
• 1 small sprig rosemary fresh
• 0.5 cup heavy whipping cream 
• 3 cups tomatoes prepared
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese freshly grated
• 14.5 ounce multigrain penne pasta barilla® such as
• 0.5 cup vodka 
• 0.8 cup water 

Equipment

• frying pan
• pot

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve sprinkled with Parmesan cheese.