Vodka Sauce

Contributed by Grace Parisi

Vodka adds a spicy flavor to this popular Italian American sauce.

1/4 cup extra-virgin olive oil
2 ounces pancetta, diced
3 garlic cloves, peeled
1/4 teaspoon crushed red pepper
1/4 cup vodka
1 tablespoon tomato paste
One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
Pinch of sugar
2 basil sprigs
Salt and freshly ground pepper
1/4 cup heavy cream

In a large saucepan, heat the oil. Sauté the pancetta, garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Deglaze with vodka. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic. Add heavy cream and simmer for 5 minutes

Make Ahead The sauce can be refrigerated for up to 3 days.