Ingredients:
- 1 pound farfalle pasta
- 28 ounces plum tomatoes (drained, liquid reserved& diced)
- 2 tablespoons olive oil
- 1/2 onion, minced
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- cup vodka
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh basil leaves
- 3 ounces grated parmesan cheese
- 4 oz pancetta, thinly sliced
Instructions:
- Place pot of salted water on high.
- Heat olive oil on medium-low. Add onions & tomato paste, cook for 2 minutes. Add garlic & red pepper flakes, cook for an additional minute.
- Cook farfalle pasta in boiling water for less time than mentioned on the box (you want the pasta very al dente so that it can finish cooking in the sauce).
- Stir the tomatoes & vodka into sautéed onions/garlic; simmer on medium for 8 minutes. Add reserved tomato liquid if sauce becomes thick.
- Meanwhile, cook the pancetta in a skillet on medium heat until crispy (~10 minutes)
- Stir in the cream and al dente farfalle pasta into the sauce and heat for another 2 minutes.
- Coarsely chop the pancetta & basil leaves, add to sauce. Top with grated parmesan and serve!
No Comments