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Ingredients

  • 1 tablespoon extra-virgin olive oil (Cervasi Recommended)
  • 1 tablespoon butter
  • 3 cloves minced garlic
  • 2 shallots chopped
  • 3 ounces of chopped Pancetta (optional)
  • 1/8 teaspoon (or more) crushed red-pepper flakes, salt and pepper
  • 1- 32 oz can crushed tomatoes San Marzano recommended
  • 1 cup good vodka
  • 1/2 cup heavy cream (more if you like a creamier sauce)
  • Fresh grated Parmigiano Reggiano for serving (Cervasi recommended)
  • Chopped basil if desired
  • 1 lb of penne pasta (Cervasi Recommended)

Instructions

  1. Heat a large skillet over moderate heat.
  2. Add oil, butter and shallots. Gently sauté shallots for 3 to 5 minutes until onions are tender.
  3. Add garlic, chili flakes and pancetta if using. Sauté for a few more minutes.
  4. Add vodka to the pan. Simmer to reduce vodka by half, this will take 2 or 3 minutes.
  5. Add tomatoes. Bring sauce back to a simmer and reduce heat.
  6. Season with salt and pepper.
  7. While sauce simmers, cook pasta in liberally salted boiling water until cooked to al dente (still a bite).
  8. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta.
  9. Toss hot pasta with sauce and chopped basil leaves if using.
  10. Serve pasta with grated with Parmesan.

SERVES-4-6

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