Homemade Vodka Sauce

We add wines and alcohol to tomato sauces to pull out their flavor compounds. In this more modern tomato-cream sauce, or “pink sauce” as it has been named, we recommend penne ziti.

INGREDIENTS

• 1/2 pound DeLallo Pancetta or bacon, cut into 1/2-inch pieces
• 1 cup finely chopped onions
• 1/2 teaspoon crushed red pepper
• 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes 28 oz., crushed coarsely by hand
• 1/2 cup vodka
• 1 cup heavy cream
• 1/4 cup grated Parmigiano-Reggiano, plus more for serving
• 1 (1-pound) package DeLallo Penne Ziti Pasta

DIRECTIONS

1. In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. Add the onions and crushed red pepper; saute until soft and slightly caramelized, about 6 minutes.
2. Add the vodka and cook until reduced, 2 to 3 minutes. Add the tomatoes and stir well to combine. Cook for 15 minutes, then add the cream, and continue cooking until thickened, about 2 minutes. Remove from the heat and stir in the cheese.
3. In the meantime, cook the pasta in a large pot of salted, boiling water until just al dente. Drain in a colander, reserving 1 cup of pasta water for sauce. Toss the hot pasta in the skillet with the sauce to combine. Cook for about 2 minutes, adding reserved pasta water to loosen sauce, if desired.
4. Serve topped with grated Parmigiano-Reggiano.