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EILEEN'S TOMATO VODKA SAUCE

1 T OLIVE OIL
1 ONION, DICED
1/2 C PANCETTA, DICED
3 CLOVES GARLIC, MINCED (OR MORE, GO WILD)
1/2 C VODKA
1 28 OZ CAN WHOLE TOMATOES
3/4 C CREAM
1 1/2 C GRATED PARMESAN CHEESE
SALT AND PEPPER

SAUTÉ ONION OVER MEDIUM HEAT IN OLIVE OIL UNTIL BROWNING BUT NOT CARMELIZED.

ADD PANCETTA AND COOK UNTIL CRISPY AND MOST OF FAT IS RENDERED OFF.

ADD GARLIC AND SAUTÉ UNTIL DONE.

ADD VODKA, SCRAPING BOTTOM OF THE POT.

ADD TOMATOES, CRUSHING AS THEY ARE ADDED.

BRING POT TO SIMMER AND COOK UNCOVERED FOR 30 MINUTES.

SEASON WITH SALT AND PEPPER, AND ADD CREAM AND PARMESAN.

SIMMER UNTIL CREAMY AND MELTY (~15 MINUTES).

SERVE OVER COOKED PASTA.

VARIATION:

TO TURN INTO PASTA BAKE ADD AL DENTE COOKED PASTA AND STIR IN HANDFUL OF SMALL MOZZARELLA BALLS OR CHUNKS. BAKE AT 350° UNTIL CHEESE IS MELTY AND TOP IS GETTING CRISPY (~15-20 MINUTES).