Vodka Sauce Recipe
Vodka Sauce Recipe
with Pancetta
The Vodka sauce recipe I make includes Pancetta and I think that is the only way to go with this beautifully pink and flavorful Italian Pasta sauce.You can use bacon but then it's a whole different recipe and to be honest it's worth the trip the the Italian grocer to pick up pancetta.
Rumor has it that Alla Vodka wasn't an old family recipe handed down from generation to generation of Italian family recipes. In fact the history of pasta will tell you were the Vodka Sauce recipe actually originated. The first recorded recipe was in New York.
New York is the second largest population of Italian's in the world so I think it's safe to say that it was created by Italians.
To me it doesn't matter in the least where the Alla Vodka sauce was created. All I know is that it's delicious!
Creating your Vodka Sauce Recipe
You can use a basic marinara sauce recipe for a delicious base or use 2 13oz cans of crushed San Marzano tomatoes. Either way you'll need a total of 28oz of sauce.
1 lb of pasta. Rigatoni, Penne or Mostacccioli2 13oz cans of San Marazano or Marinara sauce
2 cloves of garlic sliced thin
small onion chopped
3 leaves of basil sliced thinly
3 oz of sliced Panchetta
cup of heavy cream
⅓ cup of Vodka
Salt and Pepper to taste
Start by sauting the sliced Pancetta on a med heat until crispy around the outside but tender.
Now add the garlic and onion and saute until they're tender.
Put your stove on med-high and slash in the Vodka.
Stir as you let it steam off and deglaze the pan.
By the time it reduces you'll be left with a caramelized mixture.
WOW, yummy!
Pour in your Marinara or San Marzano tomatoes and simmer.
Slowly add the cream and stir.
Simmer for about 10 minutes.
Serving your Vodka Sauce Recipe
I like to serve Rigatoni Alla Vodka or Penne Alla Vodka. I serve out the portions on the plate and then sprinkle some freshly chopped Italian parsley on top.
I'll always have a bowl of parmigiano cheese on the table as long as my sauce doesn't include seafood.
It's customary.
But I personally don't use parmigiano on this dish. Just a personal preference. I love to taste the light, sweet cream flavor with the salty pancetta.
Good food is all about your personal taste, fresh, good quality ingredients and don't forget the wine!
:o)
Mangia Bene!