[cooked-sharing]
Add pancetta to a large frying pan, heat until get somewhat crispy.
In the same pan, sauté garlic and onions in olive oil until garlic is fragrant.
Pour vodka in and cook until almost all evaporated.
Add tomato paste and stir until well mixed.
Pour heavy cream, salt, and pepper into the pan. Optional: add red pepper flakes for a boost in spiciness. Cook on low heat for 10 minutes.
While the sauce is simmering, bring pasta water to a boil. Cook pasta as directed on box minus 1 minute for al dente. Strain, and don’t forget to reserve some pasta water!
Add reserved pasta water and cooked pasta to sauce pan. Stir together.
Add parmesan cheese, basil, butter and mix until incorporated. Taste sauce and add more salt or cheese if needed. Let cook for a few more minutes to coat pasta completely.
Top with extra fresh basil and parmesan cheese.
Enjoy & buon appetito!
Ingredients
Directions
Add pancetta to a large frying pan, heat until get somewhat crispy.
In the same pan, sauté garlic and onions in olive oil until garlic is fragrant.
Pour vodka in and cook until almost all evaporated.
Add tomato paste and stir until well mixed.
Pour heavy cream, salt, and pepper into the pan. Optional: add red pepper flakes for a boost in spiciness. Cook on low heat for 10 minutes.
While the sauce is simmering, bring pasta water to a boil. Cook pasta as directed on box minus 1 minute for al dente. Strain, and don’t forget to reserve some pasta water!
Add reserved pasta water and cooked pasta to sauce pan. Stir together.
Add parmesan cheese, basil, butter and mix until incorporated. Taste sauce and add more salt or cheese if needed. Let cook for a few more minutes to coat pasta completely.
Top with extra fresh basil and parmesan cheese.
Enjoy & buon appetito!
No Comments