Macaroni with Vodka SauceSuggested Wine: Valle Reale Montepulciano D'Abruzzo
(Maccheroni con la Vodka)
1 tablespoon olive oil
1 (28-ounce) can whole tomatoes
Salt and freshly ground pepper
1⁄4 cup butter
4 slices (4 ounces) pancetta, diced
1⁄3 cup vodka
1⁄2 cup whipping cream
1 pound grooved macaroni, such as penne or rigatoni
1⁄2 cup freshly grated Parmesan cheese
To make tomato sauce, heat oil in medium saucepan over medium heat. Press tomatoes through food mill or sieve and discard seeds. Add tomato pulp to saucepan. Simmer uncovered 15 to 20 minutes. Season with salt and pepper. Set aside.
Melt butter in large skillet. When butter foams, add pancetta. Sauté over medium heat until lightly colored. Add vodka and stir until it has evaporated. Stir in tomato sauce and cream. Simmer uncovered 8 to 10 minutes. Season with salt and pepper. Set aside.
Fill a very large saucepan two-thirds full with salted water. Bring water to boil. Add macaroni. Return to boil, cooking macaroni uncovered, until tender but firm to the bite, 8 to 10 minutes. Drain and return to skillet with sauce. Toss macaroni and sauce over medium heat until sauce coats macaroni, 20 to 30 seconds. Serve with Parmesan cheese.
Serves 4 to 6