The best kind of Italian meals often begin with a few good ingredients.
Our Elicoidali alla Vodka con Pancetta brings together our own pancetta, rich in savoury flavour, and our bronze-die elicoidali, made with durum wheat semolina for a beautifully textured bite. Tossed in a creamy vodka tomato sauce, it's a comforting Italian-inspired dish that turns simple ingredients into something worth slowing down for.
Ingredients (Serves 4):
- 1 pack (500 g) Tre Mari Elicoidali
- 150 g pancetta, diced
- ½ white onion, nely diced
- 2 cloves garlic, minced
- ¼ cup vodka
- 1 jar (680 ml) Tre Mari Rosé Sauce
- 2 tbsp Tre Mari Extra Virgin Olive Oil, plus more for drizzling
- A handful of fresh basil leaves, for garnish
- ½ cup Parmigiano Reggiano, grated, or to taste
- Salt and ground black pepper, to taste
Cooking Instructions:
1. Heat extra virgin olive oil in a large saucepan over medium heat. Add the pancetta and cook until golden and crispy. Stir in the onion and garlic, and cook until softened and fragrant. Season lightly with salt and pepper.
2. Pour in the vodka, stirring to deglaze the pan, and let it simmer for about 2–3 minutes to allow the alcohol to evaporate.
3. Meanwhile, bring a large pot of salted water to a boil and cook the Tre Mari Elicoidali according to package directions. Reserve 1 cup of pasta water, then drain.
4. In the same pan, stir in the Tre Mari Rosé Sauce and simmer for about 5 minutes to let the flavours blend. Add a splash of reserved pasta water if needed to adjust consistency.
5. Add the drained pasta to the sauce and toss until evenly coated and creamy.
6. Serve warm, topped with fresh basil, grated Parmigiano Reggiano, and a drizzle of Tre Mari Extra Virgin Olive Oil.
