Prep 10 mins
Cook 30 mins
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.
- 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)
- 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.
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.