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!
