Recipe by JackieOhNo!
This is the first time I had a vodka sauce when I made this 21 years ago. I am still making it. Adapted from "Pasta Pronto", Good Food Magazine, February 1987. Serve with a glass of Orvieto.
Top Review by Cook4_6
It actually did not take me 40 minutes to make this fabulous sauce. The combination of ingredients blends together very well; however my family prefers a smoother sauce. Next time I will make it using crushed tomato instead of whole. I also cooked Italian sausage and served it on the side for those that required more meat than just the pancetta. Then I will be happy and everyone else will be as well...cuz' you know if Mama ain't happy, nobody is happy! :) Made for PAC Fall 2008.
- 3 tablespoons extra virgin olive oil
- 1 medium red onion, diced
- 1 garlic clove, minced
- 2 ounces pancetta, finely diced
- 3 (16 ounce) cans whole tomatoes, drained
- 1⁄4 cup vodka
- 3 tablespoons heavy cream
- 1⁄4 cup minced fresh parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons minced fresh oregano
- 12 ounces spaghettini
- salt & freshly ground black pepper (to taste)
Directions See How It's Made
- Heat large pot of salted water to boiling for pasta.
- Meanwhile, heat 2 T. olive oil in large saucepan over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
- Add pancetta and cook, stirring occasionally, 2 minutes longer.
- Add tomatoes and cook uncovered, breaking up tomatoes with side of spoon, until thickened, about 20 minutes.
- Add vodka, cream, parsley, basil, oregano, and 1 T. olive oil. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes.
- Meanwhile, cook pasta in boiling water until tender but still firm to the bite.
- Drain pasta and toss with sauce in large bowl. Sprinkle with salt and pepper. Servie immediately.