Fresh Tomato-Vodka Sauce

Cuisine at Home - - Faster With Fewer -

with pancetta Makes 4 serv­ings (2 cups) To­tal time: 30 min­utes

COOK:

1

HEAT:

2 1/2 1 1 1

DEGLAZE:

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

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