Easy Rustic Vodka Sauce
An easier, more Italian forward version of the sauce everyone loves
Foto: I Am a Food Blog — MikeIngredients
- 1/4 cup olive oil
- 1/4 lb pancetta (or prosciutto, cubed, optional but highly recommended)
- 1 carrot (diced)
- 1/2 onion (chopped)
- 4 cloves garlic (sliced)
- 1/2 cup vodka
- 14 oz canned tomatoes (diced or crushed recommended)
- 1/2 cup heavy cream
- 14 oz pasta
- Parmigiano Reggiano cheese (to taste)
Steps
Heat the olive oil over medium-low heat in a medium sauce pan. If using pancetta, fry your pancetta until crispy, about 5 minutes, then remove.
Add the garlic and fry until the edges are very slightly brown.
Make the soffrito: stir in carrots and onions and cook until soft, 15 minutes.
Add the vodka and reduce by half, 10 minutes. Increase the heat if your sauce doesn't come to a simmer within about 1 minute.
Stir in the canned tomatoes and bring to a simmer. Simmer for 30 minutes, stirring occasionally.
Add the cream and reduce the heat to low. Continue simmering for 15 minutes, then remove from the heat. At the same time, bring a pot of salted water to a boil. Once the water is boiling, add pasta. Cook 2-3 minutes less than the package time.
Optional: for a more rustic feel, use a masher to crush your sauce into a paste.
When your pasta is done, drain but don't rinse, then transfer the pasta to the saucepot. Stir with a soft silicone spatula for 2-3 minutes, or until a thick sauce coats your pasta.
Transfer pasta to dishes, then top with pancetta (if using), grated cheese, and pepper flakes to taste.
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