Advanced Pasta alla Vodka with Pancetta
Ingredients: neutral flavored oil, pancetta, onion, garlic, crushed Calabrian chilies · 60 min cook time · 740kcal · $16.50
Ingredients
0.25cup neutral flavored oil, 4ounces pancetta, 0.5average onion, 2cloves garlic, 2teaspoons crushed Calabrian chilies, 3tablespoons sun-dried tomato paste, 8ounces tomato puree, 1pound pasta, 1ounce vodka, 3ounces heavy cream, 0.5ounce Parmesan cheese, 0.5ounce Pecorino Romano cheese
Instructions
1. Heat a quarter cup of neutral flavored oil over medium high in a wide shallow pan until shimmering.
2. Add diced pancetta and fry until lightly browned and crisp, then drain on paper towels and reserve the oil and fond.
3. Saute finely diced half onion in a quarter cup of reserved fat until soft and translucent.
4. Crush in two cloves of garlic, add crushed Calabrian chilies and sun-dried tomato paste, and let heat for about 30 seconds.
5. Add tomato puree and cook down for about 30 to 45 minutes to concentrate the tomato flavor.
6. Cook your pasta, then add vodka and heavy cream when nearly done, stirring and combining with the pasta.
7. Glossify and adjust sauce consistency with pasta water.
8. Add Parmesan and Pecorino Romano cheese off the heat, mix well, and serve topped with crispy pancetta bits.
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