Ingredients:
- 1 (28 oz) can San Marzano tomatoes, crushed finely with hands*
- 2 Tbsp extra virgin olive oil
- 1/2 cup minced yellow onion
- 3 oz. prosciutto, pancetta, diced (optional – I have also used 1/2 pack of bacon chopped)
- 1 Tbsp minced garlic (3 cloves) or garlic paste
- 1 TBSP Italian Herbs paste
- Salt and freshly ground black pepper
- 1/2 cup vodka
- 1/4 tsp red pepper flakes, (optional)
- 2/3 to 1 cup heavy cream
- 1/4 cup finely shredded parmesan cheese, plus more for serving
- 1 Tbsp Italian Herbs paste (found in produce section)
- 14 oz. penne pasta, plus reserved pasta water for thinning sauce as needed
Instructions:
Bring a pot of water to a boil to cook pasta. Season water with salt.
In a stainless steel pan cook the bacon or prosciutto until completely cooked through. Remove bacon or prosciutto from the pan with a slotted spoon. Remove some of the grease leaving behind 1 to 2 tbsp. Add the onion. Saute until translucent. Add garlic paste and italian herbs past and saute for about 30 seconds.
Begin to Ccook pasta according to package directions.
Add the vodka and simmer scraping the brown bits off of the bottom of the pan. Continue to saute for a couple minuts until much of the alcohol has burned off. Roughly 2 to 3 minutes. If unsure, light the liquid with an extended lighter until the alcohol burns off.
Add the tomatoes and season with salt and pepper to taste. Return to medium-high heat, bring to a simmer, and add the heavy cream. Add the bacon and the parmesan cheese and continue to saute until thickened.
Add the drained pasta to pot with sauce and toss to coat.
Notes
* Add grilled chicken or sausage to the dish if you like.
*For a smoother sauce you blend the tomatoes with an emulsion blender or food processor.
**Be sure to allow enough time for sauce simmer or it will taste strongly of alcohol and that will overpower the flavors of the dish.
Sauce can be frozen up to 3 months.
