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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