Vodka Sauce
From ConGusto 5 years ago
- 40 mins to make
- Serves 3 cups
Italian meets American with this classic favorite. This makes roughly 3 cups and should be enough for 1-pound of your favorite pasta. The sauce can be refrigerated for up to 3 days. Buon Apetito!
Ingredients
- - 1/4 cup extra-virgin olive oil shopping list
- - 2 ounces pancetta, diced shopping list
- - 3 garlic cloves, peeled shopping list
- - 1/4 teaspoon crushed red pepper shopping list
- - 1/4 cup vodka (use whatever you like, as long as it's not flavored). shopping list
- - 1 tablespoon tomato paste shopping list
- - One 35-ounce can whole peeled Italian tomatoes with their juices, shopping list
- crushed by hand shopping list
- - Pinch of sugar 2 basil sprigs shopping list
- - Salt and freshly ground pepper shopping list
- - 1/4 cup heavy cream shopping list
How to make it
- 1. In a large saucepan, heat the oil.
- 2. Sauté the pancetta, garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes.
- 3. De-glaze with vodka.
- 4. Add the tomato paste and cook, stirring, for 1 minute.
- 5. Add the canned tomatoes with their juices.
- 6. Stir in the sugar and basil, season with salt and pepper and bring to a boil.
- 7. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes.
- 8. Season again with salt and pepper. Discard the basil sprigs and garlic.
- 9. Add heavy cream and simmer for 5 minutes
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