 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
This is easy and elegant, just a little time consuming. Ingredients:
1/4 lb pancetta, finely diced |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1 medium white onion, finely chopped |
3 cups tomato sauce or 3 cups tomato puree |
1 tablespoon fresh parsley, chopped |
2 cups heavy cream |
1/4 cup vodka |
salt & freshly ground black pepper |
1 lb penne pasta |
grated parmesan cheese, for garnish |
Directions:
1. Heat heavy cream over medium low heat, uncovered, while you complete the following steps; it should reduce by about half.
2. In a large skillet, over medium high heat, combine olive oil, butter and pancetta; cook pancett until it begins to crisp and brown, about 5 minutes; remove and set aside.
3. Reduce heat to medium low and cook onion until softened, about 5 minutes.
4. Add tomato sauce and simmer 20 minutes.
5. Add parsley, vodka, reduced cream and simmer another 20 minutes.
6. Return pancetta and cook another 10 minutes; season to taste with salt and pepper.
7. Meanwhile cook pasta according to package directions, drain well.
8. Serve with grated Parmesan cheese.
|
|