The Ilvento family opened their first Italian restaurant in 1933. Decades later, they’re still making sauce the old-fashioned way, right here in Santa Barbara.
Every batch has been handmade and slow-cooked since the Prohibition era. Fortunately, there have been a few welcome updates, like the inclusion of alcohol. For a true SoCal classic at home, try Joe Ilvento’s signature recipe for penne alla vodka.
Ingredients
1 tablespoon olive oil
2 shallots or 1/2 cup chopped onion
1/4 pound pancetta or bacon chopped
1/2 cup vodka
10 ounces Ilvento’s Sugo Marinara
1/2 cup heavy cream
12 ounces penne pasta cooked and drained
Parmesan to garnish
Directions
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Sauté shallots or onions in olive oil over low heat until translucent, stirring frequently.
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Add pancetta or bacon and continue cooking over low heat until very lightly browned.
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Add vodka and scrape pan to loosen browned bits.
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Add Ilvento’s Sugo Marinara and simmer over medium heat until alcohol cooks off, approximately 5 minutes.
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Add cooked penne and mix well.
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Serve with grated parmesan cheese.
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Garnish with fresh basil or oregano.
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Enjoy!