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Spaghettini With Tomato-Vodka Sauce

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“This is the first time I had a vodka sauce when I made this 21 years ago. I am still making it. Adapted from "Pasta Pronto", Good Food Magazine, February 1987. Serve with a glass of Orvieto.”

Ingredients Nutrition


  1. Heat large pot of salted water to boiling for pasta.
  2. Meanwhile, heat 2 T. olive oil in large saucepan over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
  3. Add pancetta and cook, stirring occasionally, 2 minutes longer.
  4. Add tomatoes and cook uncovered, breaking up tomatoes with side of spoon, until thickened, about 20 minutes.
  5. Add vodka, cream, parsley, basil, oregano, and 1 T. olive oil. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes.
  6. Meanwhile, cook pasta in boiling water until tender but still firm to the bite.
  7. Drain pasta and toss with sauce in large bowl. Sprinkle with salt and pepper. Servie immediately.

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