Fresh Tomato-Vodka Sauce
with pancetta Makes 4 servings (2 cups) Total time: 30 minutes
2 1/2 1 1 1
1/2 1/2 2 pkg. pancetta (3 oz.), diced
Tbsp. olive oil cup minced onion Tbsp. minced fresh garlic Tbsp. tomato paste lb. fresh tomatoes (such as Campari), seeded and chopped cup vodka cup heavy cream Tbsp. chopped fresh basil Salt, black pepper, and red pepper flakes to taste Cook pancetta in a sauté pan until crisp; transfer to a paper-towel-lined plate, drain drippings, and wipe out pan. Heat oil in same pan over medium. Add onion and cook until it softens, 3–4 minutes. Add garlic and tomato paste; cook until fragrant, 1 minute. Add tomatoes and cook until they start to break down, 2–3 minutes.
Deglaze skillet with vodka, scraping up any brown bits. Cook until vodka is nearly evaporated, 3 minutes.
Stir in cream and bring to a boil; cook 1 minute. Stir in basil and pancetta; season sauce with salt, black pepper, and pepper flakes.
Per serving: 342 cal; 25g total fat (10g sat); 58mg chol; 427mg sodium; 9g carb; 2g fiber; 6g protein