MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Alla Vodka
Categories: Pasta, Vegetables, Chiies, Cheese, Herbs
Yield: 5 servings

Salt
1 lb Rigatoni or penne pasta
2 tb Olive oil
4 oz Diced pancetta; opt
1 md Yellow onionl fine chopped
2 cl Garlic; fine chopped
182 ts Red-pepper flakes
3/4 c Vodka
28 oz Can crushed tomatoes
Fresh ground black pepper
3/4 c Heavy cream
1/4 c Grated Grana Padano or
- Parmesan cheese; more to
- serve
1 tb Rough chopped fresh oregano
2 tb Rough chopped Italian
- parsley

Bring a large pot of salted water to a boil (2 heaping
tablespoons kosher salt to about 7 quarts water). Add

the pasta and cook according to package instructions
until al dente.

MEANWHILE, PREPARE THE SAUCE: Heat the oil in a deep 12"
skillet or pot over medium. Add the pancetta, if using,
and fry until crispy, stirring occasionally, 3 to 5
minutes. Add the onion, garlic and red-pepper flakes and
cook, stirring occasionally, until onion is translucent,
about 3 minutes. Turn the heat to medium-low, add the
vodka and cook until reduced by half, 2 to 3 minutes.

Stir in the tomatoes and then fill the can halfway with
water and swish it around to loosen up any leftover
tomatoes; add a quarter to half of the water to the pan.
Simmer until the sauce begins to thicken, about 10
minutes, and season with salt and pepper. If you prefer
your sauce a little looser, go ahead and add the
remaining water and simmer 2 to 3 minutes more. Reduce
heat to low, add the cream and cook, stirring, until the
sauce becomes an even pinkish-rust color, about 1
minute.

Stir in the cooked pasta and 1/4 cup cheese; toss to
coat. Season to taste with salt and pepper. Divide among
bowls, top with additional cheese, if desired, and
sprinkle with the oregano and parsley.

By: Colu Henry

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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