Vodka, Cream, & Pancetta With A Side Of Pasta

recipe image


  • 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


  1. Place pot of salted water on high.
  2. Heat olive oil on medium-low. Add onions & tomato paste, cook for 2 minutes. Add garlic & red pepper flakes, cook for an additional minute.
  3. 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).
  4. Stir the tomatoes & vodka into sautéed onions/garlic; simmer on medium for 8 minutes. Add reserved tomato liquid if sauce becomes thick.
  5. Meanwhile, cook the pancetta in a skillet on medium heat until crispy (~10 minutes)
  6. Stir in the cream and al dente farfalle pasta into the sauce and heat for another 2 minutes.
  7. Coarsely chop the pancetta & basil leaves, add to sauce. Top with grated parmesan and serve!


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