Linguine With Cherry Tomatoes & Pancetta Cream |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found on a bag of cherry tomatoes (DQ produce), thought it looked interesting and decided to get it somewhere I could find it easily. Ingredients:
1/2-3/4 lb cherry tomatoes, chopped |
1 bunch basil |
1 tablespoon garlic, minced |
1 tablespoon shallot, finely chopped |
1 ounce olive oil |
2 ounces pancetta, cooked and chopped |
2 ounces parmesan cheese, shredded |
2 ounces vodka |
1 1/2 cups heavy cream |
1 ounce butter |
1 tablespoon tomato paste |
1 lb linguine |
Directions:
1. In a large pan, sweat bacon, shallots and garlic. Lightly cook, but do not brown. Deglaze with vodka.
2. Add cherry tomatoes, heavy cream and tomato paste. Reduce to a sauce-like consistency. Add butter and torn basil.
3. Cook linguine in boiling water until al dente, about 5-7 minutes, then strain.
4. Add linguine to the sauce pot and season with salt and pepper.
5. Garnish with parmesan.
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