Vodka, Cream, & Pancetta With A Side Of Pasta


1 pound farfalle pasta
28 ounces plum tomatoes (drained, liquid reserved& diced)
2 tablespoons olive oil
1/2 onion, minced
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
cup vodka
1/2 cup heavy cream
2 tablespoons chopped fresh basil leaves
3 ounces grated parmesan cheese
4 oz pancetta, thinly sliced


Place pot of salted water on high.
Heat olive oil on medium-low. Add onions & tomato paste, cook for 2 minutes. Add garlic & red pepper flakes, cook for an additional minute.
Cook farfalle pasta in boiling water for less time than mentioned on the box (you want the pasta very al dente so that it can finish cooking in the sauce).
Stir the tomatoes & vodka into sautéed onions/garlic; simmer on medium for 8 minutes. Add reserved tomato liquid if sauce becomes thick.
Meanwhile, cook the pancetta in a skillet on medium heat until crispy (~10 minutes)
Stir in the cream and al dente farfalle pasta into the sauce and heat for another 2 minutes.
Coarsely chop the pancetta & basil leaves, add to sauce. Top with grated parmesan and serve!


Total cook & prep time: 45 minutes.

Pancetta is a type of pork that is very similar to bacon but cured instead of smoked. If you cannot find pancetta you can substitute with prosciutto or bacon.

A snippet from "This recipe requires use of three burners, so it can get a bit hectic, but it cooks up very quickly. The meal is hearty and extra portions are great the next day out of the refrigerator. Probably not the best summer evening fare, but this did not seem to faze our dinner guest as he polished off his second plate."


1 servings


Wednesday, August 18, 2010 - 11:48am

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