Vodka Sauce

By sandycon

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 ounces pancetta, diced
• 3 garlic cloves, peeled
• 1/4 teaspoon crushed red pepper
• 1/4 cup vodka
• 1 tablespoon tomato paste
• One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
• Pinch of sugar
• 2 basil sprigs
• Salt and freshly ground pepper
• 1/4 cup heavy cream

Details

Servings 3
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, heat the oil. Sauté the pancetta, garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Deglaze with vodka. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic. Add heavy cream and simmer for 5 minutes

MAKE AHEAD
The sauce can be refrigerated for up to 3 days.