Penne With Vodka Sauce

1. 1

   1. Heat 2 tablespoons olive oil in large saucepan over medium heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tablespoons fat from pan.

2. 2

   2. Combine drained diced tomatoes and pureed tomatoes in liquid measuring cup. Add reserved tomato liquid to equal 4 cups.

3. 3

   3. Heat pancetta oil in large saucepan over medium heat. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 5 minutes. Add garlic and pepper flakes.; cook, stirring constantly, until fragrant, about 30 seconds.

4. 4

   4. Stir in tomatoes and 1 teaspoon salt. Remove pan fromheat and add vodka. Return pan to medium heat and simmer briskly until alcohol flavor is cooked off, about 10 minutes; stir frequently and lower heat if simmering is too vigorous. Stir in cream and cook until hot, about 2 minutes longer.

5. 5

   5. Cook pasta in boiling water until al dente. Drain pasta, reserving 1/2 cup cooking water. Transfer pasta back to pot and add sauce. Toss over medium heat until pasta absorbs some of the sauce, about 2 minutes. Add some of the reserved pasta cooking water if sauce is too thick. Stir in basil and pancetta and adjust seasoning with salt if necessary.

* Per serving · 4 servings · Values may vary.

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