For this recipe you will need: balsamic vinegar, pasta, tomato paste, garlic, chili flakes, vodka, shallots, tomatoes, heavy cream, parmesan, basil, & pancetta.
First, cook pancetta about until crispy. Transfer crispy pancetta to a paper towel lined plate to drain. Chop further if needed. Reserve about 1 tablespoon of fat in the pot.
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Add shallots & red pepper flakes to pan & cook until shallots are translucent and caramelized. Add in garlic & cook until garlic is fragrant. Add in tomato paste stirring occasionally.
Deglaze the pan with vodka, & stir to combine. Add in diced tomatoes & balsamic vinegar & mix to combine. Reduce heat to low and simmer, stirring occasionally, then remove from heat.
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Allow to cool slightly & transfer the sauce to the blender or food processor. Blend until smooth. Now is a good time to boil your pasta to al dente.
Add pancetta back to the pot with parmesan cheese & stir to combine. Add salt and black pepper to taste. This sauce will be naturally salty from the pancetta so don't over salt!
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This recipe pairs perfectly with this Burrata Bruschetta with Roasted Tomatoes appetizer! Roasted tomatoes & pesto topped with creamy burrata cheese, balsamic reduction drizzle, & fresh basil.
If you liked this recipe, try this Lobster Ravioli Cream Sauce - Rich and decadent made with butter, shallots, garlic, tomato paste, white wine, cream, & parmesan cheese.