- 1/2 cup unsalted butter
- 1 yellow onion , chopped
- 4 cloves garlic , minced
- 1 cup pancetta prosciutto or ham , chopped
- 2 cups vodka
- 56 ounces petite diced tomatoes , drained
- 2 cups heavy cream
- 1 cup hand torn basil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1 pound cooked pasta al dente
In a large skillet, melt the butter over medium-high heat.
Add the onion, sauteing for 2-4 minutes. Add the garlic and pancetta, sauteing for another 3 minutes.
After onion and garlic have softened, stir in vodka and tomatoes, bringing to a low a simmer. Allow the sauce to reduce and thicken, approximately 10 minutes.
Stir in the cream, basil, salt and pepper until combined. Toss with pasta, allowing to heat for 1-2 minutes. Serve immediately.
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Calories: 848kcal | Carbohydrates: 61g | Protein: 17g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 626mg | Potassium: 863mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1826IU | Vitamin C: 21mg | Calcium: 135mg | Iron: 4mg