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Ingredients
- 2 Tbls. butter
- 6 cloves minced garlic
- 1 cup of pancetta finely chopped
- 1 28 oz. can crushed tomatoes
- ½ cup heavy cream
- ½ cup vodka
- 1 tsp. crushed red pepper
- 1 lb. penne pasta
- Salt and pepper to taste
- ½ cup Romano cheese
- 1 cup basil leaves chopped into thin strips
Preparation
- Add penne pasta to boiling salted water and cook until al dente.
- While pasta boils prepare sauce.
- In a deep skillet, melt butter over medium heat until bubbly.
- Add pancetta, garlic and crushed red pepper and cook until golden.
- Add tomatoes and salt and pepper, simmer for 5 minutes.
- Slowly add cream to tomato sauce and strir until combined thoroughly-about 2 minutes.
- Add vodka and simmer for 5 minutes more.
- Drain pasta, reserving 1 cup of pasta water to add to sauce if needed to thin.
- Add pasta to skillet and coat.
- Place on large platter and garnish with Romano cheese and thin strips of basil.
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