Diary of a Chef · Just Chefn Around

Vodka Sauce

35 minutes · sauces 1 lb pasta (4 servings)

By Diary of a Chef

Ingredients

• 2 tbsp olive oil
• 1/4 lb pancetta, large diced
• 1 yellow onion, small diced
• 1 Fresno pepper, seeded and small diced (or 1 tsp crushed red pepper flakes)
• 1/4 cup vodka
• 28 oz whole peeled tomatoes (San Marzano style), hand-crushed
• 1 cup heavy whipping cream
• 1/2 cup shredded Pecorino Romano
• 4 fresh basil leaves, torn
• Sea salt and black pepper

Instructions

1. 1Crisp the pancetta

   Olive oil, medium-low, until golden and crisp. Remove; keep the fat.

2. 2Onion

   Softened and sweet in the fat. Fresno in for the last 1–2 min.

3. 3Vodka

   Pancetta back; vodka in; reduce to ~¼ volume — the raw alcohol edge cooks off.

4. 4Tomatoes

   Simmer until thickened and brick-toned.

5. 5Cream

   Stir in over gentle heat; the sauce turns blush and velvet. Season; finish with Pecorino and basil when saucing pasta.