Spaghettini With Tomato-Vodka Sauce

• 3 tablespoons extra virgin olive oil
• 1 medium red onion, diced
• 1 garlic clove, minced
• 2 ounces pancetta, finely diced
• 3 (16 ounce) cans whole tomatoes, drained
• 14 cup vodka
• 3 tablespoons heavy cream
• 14 cup minced fresh parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons minced fresh oregano
• 12 ounces spaghettini
• salt & freshly ground black pepper (to taste)

1. Heat large pot of salted water to boiling for pasta.
2. Meanwhile, heat 2 T. olive oil in large saucepan over medium heat.
3. Add onion and garlic and cook until onion is softened, about 5 minutes.
4. Add pancetta and cook, stirring occasionally, 2 minutes longer.
5. Add tomatoes and cook uncovered, breaking up tomatoes with side of spoon, until thickened, about 20 minutes.
6. Add vodka, cream, parsley, basil, oregano, and 1 T. olive oil.
7. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes.
8. Meanwhile, cook pasta in boiling water until tender but still firm to the bite.
9. Drain pasta and toss with sauce in large bowl.
10. Sprinkle with salt and pepper.
11. Servie immediately.

extra virgin olive oil, red onion, garlic, pancetta, tomatoes, vodka, heavy cream, parsley, fresh basil, fresh oregano, spaghettini, salt

Taken from www.food.com/recipe/spaghettini-with-tomato-vodka-sauce-308741 (may not work)