Vodka Sauce

• 1/4 cup extra-virgin olive oil
• 2 ounces pancetta, diced
• 3 garlic cloves, peeled
• 1/4 teaspoon crushed red pepper
• 1/4 cup vodka
• 1 tablespoon tomato paste
• One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
• Pinch of sugar
• 2 basil sprigs
• Salt and freshly ground pepper
• 1/4 cup heavy cream

1. In a large saucepan, heat the oil.
2. Saute the pancetta, garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes.
3. Deglaze with vodka.
4. Add the tomato paste and cook, stirring, for 1 minute.
5. Add the canned tomatoes with their juices.
6. Stir in the sugar and basil, season with salt and pepper and bring to a boil.
7. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes.
8. Season again with salt and pepper.
9. Discard the basil sprigs and garlic.
10. Add heavy cream and simmer for 5 minutes

extravirgin olive oil, pancetta, garlic, red pepper, vodka, tomato paste, tomatoes, sugar, basil, salt, heavy cream

Taken from www.foodandwine.com/recipes/vodka-sauce (may not work)