Wednesday, March 6, 2013

Pasta with Vodka Sauce

One of the simplest, quickest, and most delicious sauces is Vodka Sauce.  Most of the ingredients you probably have in your kitchen already!

4 cloves garlic
3 tablespoons butter
3 oz pancetta
pinch crushed red pepper flakes
1/4 cup vodka
1 35 ounce can plum tomatoes
1/4 cream
1/2 cup grated parmesan cheese
1 pound short cut pasta

Bring a large pot of water to a boil.  Putting a lid on it will help it boil faster.  Once it boils, toss in a few tablespoons of salt.  Pour in the pasta.  I used mezzi rigatoni but any short cut is perfectly fine. Follow the box for how long to cook for.  Once cooked, strain the water off and set aside.

In a large skillet, heat up the butter.  Finely chop the garlic and put it into the butter.  Stir around for 2 minutes to heat the garlic, but not brown it.  Chop up the pancetta and put it into the garlic and butter along with the crushed red pepper flakes.  Continue to move all of the ingredients around the pan so nothing burns.

After the pancetta has begun to brown, which should take about 4-5 minutes, pour in the vodka and scrape everything off the bottom of the pan with your spoon.

Allow the alcohol to cook out of the mixture for about 5 minutes.  Meanwhile put the tomatoes in a blender and puree until smooth.  Pour this into the pan.  Allow to cook for another 5 minutes. Now you can pour in the cream and parmesan cheese.  Cook everything together for another 5 minutes.

Add in your pasta and toss together for another 1-2 minutes until the sauce completely coats the pasta.  Serve hot and enjoy!

*Justine's Tip*- Cook your pasta 1-2 minutes less than the packaged directions and finish cooking it in your sauce. Pin It Now!