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Pasta with Pink Vodka Sauce




Source of Recipe


projo


List of Ingredients




1/2 cup butter
1 cup ground pancetta (Italian-style bacon)
1 tablespoon freshly minced garlic
1 tablespoon freshly minced shallots
1/4 cup vodka
2 cups heavy cream
3 cups marinara sauce, homemade or store bought
2 pounds pasta
1/2 cup Parmesan cheese
1/4 cup chopped basil
Salt and pepper, to taste




Recipe



In a large saucepan over medium-high heat, melt the butter and saute the pancetta, garlic and shallots until translucent. Deglaze the pan with vodka. The safest way to do this is to remove the pan from the heat source and pour in the vodka. Carefully place the pan back on the heat, making sure the liquid does not come into contact with any flame. Allow the alcohol content of the vodka to evaporate from the pan, leaving only the flavor, about 2 minutes.

Add the heavy cream and bring to a simmer. When the heavy cream is reduced or slightly thickened, add your favorite marinara sauce. Bring to a simmer again and allow mixture to reduce, or thicken, for about 5 minutes. The sauce should be orangish in color.

While the sauce reduces, cook your favorite pasta in a large pot of boiling water until al dente.

Just before serving, add the Parmesan cheese and chopped basil to the sauce. Season to taste with salt and pepper. Add the sauce to the cooked pasta, mixing well. Serve immediately with additional grated cheese if desired.

Makes 8 servings.