Vodka Sauce Tried and true. A most requested dish of friends and family

Vodka Sauce Tried and true. A most requested dish of friends and family for its simple deliciousness. You’re going to want to save this one!

– 1 pkg diced prosciutto or pancetta
– 4 tbsp butter, divided
– olive oil
– 1/2 onion, diced
– 4 oz tomato paste /> – 1/4 cup vodka
– 1 large can crushed tomatoes /> – 1 cup heavy cream (I like a little less cream, but if you like a bit more, you can add more here)
– 1/2 cup freshly grated Parmesan cheese
– salt, pepper, dried oregano, red chili flakes
– 1 lb dried pasta (I used pipette here!)
(Double or triple sauce recipe to use extra on pizza or freeze for later!)

Brown your pancetta/prosciutto in a large pan. Remove from heat. Add 2 tbsp of butter and your diced onion and cook until softened. Add your tomato paste, a little salt, pepper, oregano and red chili flakes for heat— and let this cook until the paste deepens In color. After three minutes add your browned pancetta back into the mixture and let everything combine and cook together (another 3-4 minutes). Add your vodka and let that reduce down 5 minutes. Add your sauce and bring to medium low heat. Add a drizzle of olive oil and a little dried oregano. Cook for 15 minutes. Salt, pepper, oregano to taste. Reduce heat to low- add in your heavy cream and remaining 2 tbsp butter and stir. Cook for five minutes together. Add your cooked pasta (al dente!), your cheese, a bit of pasta water. Serve topped with some fresh parsley and a side of delicious, warm garlic bread!

For my garlic bread I love to make a compound butter with the parsley, garlic mixed right in. Lather your bread with the butter mixture and cook on 350 for 15 minutes or until golden brown.