Penne pasta in vodka sauce with vodka cocktails

Who doesn't love a heaping bowl of pasta? Melissa Gorga of Real Housewives of New Jersey shares one of her favorite recipes, and you are sure to add it to your favorites. "This is a traditional recipe that is one of Joe's and my favorite during the holidays. It provides the perfect balance of being filling all while keeping it light," says Gorga.

Penne a voli vodka sauce

Ingredients:

• 1 (16 ounce) package penne pasta
• 2 tablespoons Irish butter
• 1 tablespoon olive oil
• 1-1/2 pounds thinly-sliced bacon or pancetta
• 1/3 cup Voli Light Vodka
• 1-1/2 cups heavy whipping cream
• 1-1/2 cups canned tomato sauce
• Salt and pepper to taste
• Pinch of dried oregano
• Pinch of red chili flakes (for garnish)
• Fresh basil leaves (for garnish)
• 1-1/2 cups grated Parmigiano-Reggiano cheese

Directions:

1. Bring a large pot of lightly salted water to a boil.
2. Add the pasta to cook for 8 -10 minutes, or until al dente, and drain.
3. Add the Voli Light Vodka to the sauce pan. Over medium heat, let it reduce by half (about 5 minutes).
4. Meanwhile, put the olive oil in a skillet, add the bacon or pancetta. Sauté over medium heat until lightly brown and crispy, drain with a paper towel.
5. When the Voli Light Vodka reduces, add the Irish butter to melt. Stir in the canned tomato sauce, heavy whipping cream and oregano. Add salt and pepper to taste.
6. Let boil, then simmer uncovered for 10 -12 minutes, stir occasionally.
7. Serve the Voli Light Vodka sauce over the perfectly cooked pasta, topped with crispy bacon or pancetta.
8. Garnish with a pinch of red chili flakes, grated Parmigiano and fresh basil leaves.
9. Bon appetit!

Fall affair

Total calories: 127

Ingredients:

• 2 ounces Voli Orange Vanilla
• 1/2 ounce lemon juice
• 1 ounce of apple cider
• 2 dashes of bitters
• Dash of cinnamon (for garnish)

Directions:

1. Add all of the ingredients except cinnamon into a cocktail shaker with ice and shake to mix.
2. Strain into a martini glass and garnish with cinnamon.

Images courtesy of Melissa Gorga

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