Vodka Pasta

Ingredients

8 oz. pancetta or bacon, chopped

1⁄2 yellow onion, diced

3 cloves garlic, minced or pressed

1⁄2 cup vodka

1 28-oz. can crushed tomatoes

3⁄4 tsp. Kosher salt, plus more for boiling pasta

1⁄4 tsp. freshly ground black pepper

1 cup heavy cream

1 lb. pasta (penne, elbow, or other tube-like pasta)

Basil leaves, julienned

Parmesan cheese, for garnish

Instructions

In a large skillet or Dutch oven, brown the pancetta or bacon over medium-high heat.

Add in the onion and sauté until softened (about 8 minutes).

Add in the garlic and cook until fragrant (about 1 minute).

Pour in the vodka and stir to scrape the browned bits off the bottom of the pan.

Turn the heat to medium-low and add in the crushed tomatoes, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.

Remove the lid and simmer another 5 minutes.

Meanwhile, cook the pasta in a pot of heavily salted water until al dente (about 8 minutes).

Drain and rinse with cold water.

Slowly pour the cream into the tomato sauce, stirring to combine. Simmer another 5 minutes.

Add the cooked pasta to the tomato sauce, stir, and cook another minute.

Gently stir in the basil. Serve with Parmesan cheese.