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Ingredients
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1/4 pound pancetta or guanciale or bacon, chopped
- 1 onion, chopped
- 3 to 4 cloves garlic, chopped
- 1 bay leaf
- 1 small fresh chili, seeded and chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1/2 cup vodka
- 1 cup stock
- 1 28- to 32-ounce can plum tomatoes
- A few leaves of basil, torn
- 1/3 cup heavy cream
- 1 pound penne rigate
- Grated Parmigiano-Reggiano cheese
Yield
Serves: 4
Preparation
Heat EVOO in a Dutch oven or deep skillet. Add pancetta, guanciale or bacon, and crisp at edges, 2-3 minutes. Add onions, garlic, bay, chili and thyme; cook to tender. Add tomato paste, stir 1 minute then add flour and stir a minute more. Add vodka then stock, tomatoes and basil. Break up tomatoes and simmer. Add cream and cook 30 minutes at a gentle bubble.
Cook pasta to al dente in salted boiling water; reserve 1/2 cup starchy liquid. Drain pasta, toss with sauce and starchy water. Remove from heat, toss with a handful of cheese and serve.