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Easy Vodka Sauce

a bowl of pasta tossed with easy vodka sauce sprinkled with red pepper flakes, parmesan cheese and fresh basil
  • Serves:  12
  • Prep Time:  10 min
  • Cook Time:  40 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely diced (about 1 cup)
  • 4 ounces pancetta, diced
  • 3 garlic cloves, minced
  • ½ cup vodka
  • 1 (28-ounce) can whole tomatoes
  • 1 teaspoon kosher salt
  • ¾ cup heavy cream
  • 1 ½ cups freshly grated Parmesan cheese, plus more for serving
  • 1 pound cooked pasta, for serving
  • ½ teaspoon red pepper flakes, (optional)
  • Thinly sliced fresh basil, for serving (optional)

Method

  1. Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the onion and pancetta and cook, stirring, until the onion has softened and the pancetta is crispy, about 4 minutes. Stir in the garlic and cook until fragrant, 1 minute more.
  2. Add the vodka, tomatoes and their juices, crushing the tomatoes a bit with your hands as you add them to the pot. Bring the sauce to a simmer and cook, stirring occasionally for 30 minutes, or until the tomatoes are cooked down.
  3. Stir in the salt, heavy cream, and the Parmesan. Cook, stirring occasionally, for another 5 minutes, or until thickened.
  4. Serve over the pasta and sprinkle with red pepper flakes, Parmesan, and basil.