About the recipe

While we were gone we scored some new items and I wanted to try out the new vodka sauce. I couple folks on the crew really liked it so I made this recipe including broccolini which we just started getting fresh at the market with it even though it would be great on it's own. This is super easy and the new vodka sauce is a keeper.

Ingredients

1/4 Lb pancetta cubed
1 bunch of broccolini chopped
1/4 medium onion diced
1 TB olive oil
1 lb dried Etto reginette or your Etto favorite pasta
1 jar of vodka sauce
Parm

Reginette pasta box

Preparation

In a large wok or skillet, heat 1 tbsp olive oil over medium high heat. Add pancetta and onions to pan and cook until cooked through and sizzling. Add the broccolini and cook until begins to soften. About 3-5 minutes.
Meanwhile, In a large pot, bring 4 qt of water with 1-2 tbsp salt to a boil and cook pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
Add the vodka sauce to the pan and stir well
Drain pasta and add to the pan. Toss pasta with sauce, adding pasta water if needed to loosen the sauce and create a creamy, cohesive consistency - add pasta water as needed. Divide into bowls and top cheese to taste. Enjoy!