Linguine With Cherry Tomatoes & Pancetta Cream

• 1/2 - 3/4 lb cherry tomatoes, chopped
• 1 bunch basil
• 1 tablespoon garlic, minced
• 1 tablespoon shallot, finely chopped
• 1 ounce olive oil
• 2 ounces pancetta, cooked and chopped
• 2 ounces parmesan cheese, shredded
• 2 ounces vodka
• 1 1/2 cups heavy cream
• 1 ounce butter
• 1 tablespoon tomato paste
• 1 lb linguine

1. In a large pan, sweat bacon, shallots and garlic. Lightly cook, but do not brown. Deglaze with vodka.
2. Add cherry tomatoes, heavy cream and tomato paste. Reduce to a sauce-like consistency. Add butter and torn basil.
3. Cook linguine in boiling water until al dente, about 5-7 minutes, then strain.
4. Add linguine to the sauce pot and season with salt and pepper.
5. Garnish with parmesan.

cherry tomatoes, basil, garlic, shallot, olive oil, pancetta, parmesan cheese, vodka, heavy cream, butter, tomato paste, linguine

Taken from www.food.com/recipe/linguine-with-cherry-tomatoes-pancetta-cream-449230 (may not work)