Spaghettini With Tomato-Vodka Sauce
"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."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium red onion, diced
- 1 garlic clove, minced
- 2 ounces pancetta, finely diced
- 3 (16 ounce) cans whole tomatoes, drained
- 1⁄4 cup vodka
- 3 tablespoons heavy cream
- 1⁄4 cup minced fresh parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons minced fresh oregano
- 12 ounces spaghettini
- salt & freshly ground black pepper (to taste)
directions
- Heat large pot of salted water to boiling for pasta.
- 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.
- Add pancetta and cook, stirring occasionally, 2 minutes longer.
- Add tomatoes and cook uncovered, breaking up tomatoes with side of spoon, until thickened, about 20 minutes.
- Add vodka, cream, parsley, basil, oregano, and 1 T. olive oil. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes.
- Meanwhile, cook pasta in boiling water until tender but still firm to the bite.
- Drain pasta and toss with sauce in large bowl. Sprinkle with salt and pepper. Servie immediately.
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Reviews
-
It actually did not take me 40 minutes to make this fabulous sauce. The combination of ingredients blends together very well; however my family prefers a smoother sauce. Next time I will make it using crushed tomato instead of whole. I also cooked Italian sausage and served it on the side for those that required more meat than just the pancetta. Then I will be happy and everyone else will be as well...cuz' you know if Mama ain't happy, nobody is happy! :) Made for PAC Fall 2008.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
