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How to make it

  • Preparation
  • Drain tomatoes reserving liquid. Puree half of tomatoes in a blender or food processor until smooth (opt). Dice remaining tomatoes into 1/4-inch pieces. Combine both pureed and diced tomatoes in a measuring cup and add enough of reserved tomato liquid to equal 2 cups of tomatoes; set aside.
  • Heat oil in large heavy-bottomed saucepan or Dutch oven over medium heat. Add onions, shallots garlic, pancetta, pepper flakes. Sauté, stirring frequently about 3 minutes. Add tomato paste and sauté about 2 minutes. Stir in tomatoes, sugar and 1/2 teaspoon salt.
  • Important: Remove pot from heat and add vodka*. Return pan to heat and simmer over medium heat.
  • Add the oregano and basil. Cook, stirring frequently, until alcohol cooks off and sauce thickens, about 15 minutes. Stir in peas and cream and simmer.
  • Bring 4 quarts water to rapid boil in a large pot over high heat.
  • Add 1-tablespoon salt to boiling water and drop in pasta. Cook, until al dente. Drain pasta well, reserving 1/4 cup cooking water.
  • Return pasta to the Dutch oven and toss until pasta absorbs some of the sauce. Add reserved cooking water if sauce is too thick. Adjust seasoning with salt and pepper. Serve with Parmigiano-Reggiano separately.
  • For a more hearty meal add shrimp, chicken or Italian sausage.

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