Pasta of choice
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces pancetta, diced
1 cup fresh peas
1, 14 ounce can chopped tomatoes
¼ cup basil, chopped
1 teaspoon kosher salt
½ tablespoon balsamic vinegar
½ cup 1941 Craft Vodka
1 tablespoon tomato paste
½ cup heavy cream
â…“ cup parmesan cheese, grated
Black pepper
Cook pasta as directed and set aside.
In a large saucepan, heat olive oil on medium-high heat. Add onion and cook on medium heat for about 5-7 minutes, or until onions are softened. Add garlic, pancetta and peas and cook for 3 more minutes. Stir in can of chopped tomatoes, basil, salt, balsamic vinegar and vodka. Bring to medium-low heat, stirring occasionally, for 20 to 30 minutes, or until sauce is thickened. Remove sauce from pan and purée sauce in a food processor or blender until smooth. Place back into pan on medium-low heat and combine tomato paste and heavy cream.* Cook until warmed through or until the top starts to bubble. Stir in parmesan cheese and black pepper. Garnish with basil and cheese if desired.
*For a creamier consistency, add more heavy cream as desired.
