Fab recipe: Linguine with vodka sauce, pancetta and fresh peas

For years, I tried to duplicate my Dad's homemade red sauce--with no luck. So, I gave up and came up with some new sauce recipes of my own. This is one of my regulars--the vodka sauce is rich, yet light. When it is topped with crispy, salty pancetta and garden fresh sweet peas, it is divine!

One secret--get (or make) fresh linguine. It makes all the difference and cuts down on cooking time. Fresh linguine takes 2-4 minutes to al dente. I always pick up fresh pasta (and the pancetta and locatelli cheese) at Aversa's Bakery in Turnersville, NJ. While you're there, grab a cannoli for dessert!

The ingredients:

2 tablespoons unsalted butter

4 cloves of fresh garlic minced

1 can (28 oz or 4 cups) of crushed tomatoes (opt for high quality, spend a buck more and it makes all the difference)

Pinch of red pepper flakes

salt

1 lb of fresh linguine

1/2 cup of milk (whole or 2% or really whatever you have)

1/4 cup of vodka

1/2 cup of grated locatelli (if you can't find this, substitute parmesan)

Olive oil

3 oz of Pancetta-diced

1 cup fresh shelled peas (or frozen)

Few basil leaves, diced

Equipment: pasta pot, sauce pan, skillet

Fill your pasta pot with water a pinch of salt and turn on high. While the pasta water boils, melt 2 tablespoons of butter over medium heat in a large saucepan. Add the diced garlic and stir until softened and fragrant, just a few minutes. Add your tomatoes, the pinch of red pepper flakes and salt. Cover with a lid and let simmer.

Heat your skillet on medium-high heat. Add a couple twirls of olive oil. When olive is hot, add diced pancetta. Cook pancetta until crispy, about 3 minutes. Add peas and cook quickly until bright green. This will only take a minute or two. Remove pancetta and peas to another dish; reserving drippings in skillet.

Add vodka and milk (pour milk in slowly, while stirring) to tomato mixture. Cook until heated through-5 minutes. If your water is ready, add the pasta and cook according to package instructions.

Drain pasta, reserving a cup of pasta water. Add drained pasta and tomato mixture to skillet with pancetta drippings. If sauce seems a little thin, add pasta water (a small bit at a time) to thicken. If it seems just right, let it be. Stir in locatelli cheese.

Plate it up: first a large pile of linguini. Then top it with the pancetta and pea mixture and sprinkle with fresh chopped basil.

Fab!