Vodka sauce may sound strange to you if your family is used to regular pasta sauce but once you have taste this great versatile sauce you will wonder why it’s taken you so long to try it! Yes, it’s that good 🙂 I do use a good vodka when I make this because I think it has a smoother taste 🙂 The sauce is so good you will want to just eat it by the spoon full. Enjoy!!!!!
1 2-ounce piece pancetta, finely diced
1 small onion, chopped
3 cloves garlic, chopped
1/2 cup vodka
1 28-ounce can crushed tomatoes
1/4 cup no fat half-and-half
2 teaspoons Worcestershire sauce
1/4-1/2 teaspoon crushed red pepper (if you want the sauce less zippy, use the 1/4 tsp or less)
1/4 cup chopped fresh Italian basil
Freshly grated Romano
Cook Pancetta in a large saucepan over medium heat until crisp. Drain on a paper towel.
Return the saucepan to medium-low heat; add the onion and garlic. Cook until the onion is translucent, about 1 minute. Increase heat to high; add vodka and bring to a boil. Boil until reduced by about half. Stir in tomatoes, no fat half-and-half, Worcestershire sauce and crushed red pepper. Reduce heat to a simmer and cook until thickened, about 10 minutes.
Prepare your favorite pasta ( any type will work) top with the sauce and sprinkled with the pancetta, fresh Italian basil and sprinkle some fresh grated Romano.
NOTE: I have also used a blend of ground turkey breast with ground turkey sausage in my sauce (my husband thinks all sauce should contain meat).