1. Heat heavy cream over medium low heat, uncovered, while you complete the following steps; it should reduce by about half. 2. In a large skillet, over medium high heat, combine olive oil, butter and pancetta; cook pancett until it begins to crisp and brown, about 5 minutes; remove and set aside. 3. Reduce heat to medium low and cook onion until softened, about 5 minutes. 4. Add tomato sauce and simmer 20 minutes. 5. Add parsley, vodka, reduced cream and simmer another 20 minutes. 6. Return pancetta and cook another 10 minutes; season to taste with salt and pepper. 7. Meanwhile cook pasta according to package directions, drain well. 8. Serve with grated Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
