Vodka Sauce. . .

This is a wonderful  Tomato Cream Sauce that works best with heavier pastas such as Gnocchi or Penne, Ziti, or Rigatoni. . .(Gluten free for Celiac's remember!!!)

Vodka Sauce:

2 Large Shallots chopped
1 Small Red Onion chopped
1 Medium Clove Garlic finely minced
8 oz. Pancetta diced
1/4 Cup Pignoli Nuts (Pine Nuts)
4 Large Fresh Basil Leaves roughly chopped
Salt and Pepper to taste
3 Tblspn. Olive Oil
3 Cups Crushed Tomatoes (No skins or seeds)
1 Cup Vodka (Plain with no flavor added)
1/4 Cup Heavy Cream

Heat Olive Oil in a skillet over high heat.  When hot, add chopped Pancetta and allow to brown until a light crisp starts to form at the edges.  Add the chopped Shallots, Red Onion and Garlic.  Stir and reduce heat to medium high.  Cook until Shallots and Onions begin to sweat. Add Pignoli nuts and allow the nuts to toast for a minute or two until they begin to turn a light golden color.  Remove pan from heat and add the Vodka.  Return pan to the heat and allow the Vodka to deglaze the pan while stirring and scrapping up the bits attached to the pan to incorporate the flavor into the sauce.  When Vodka is reduced by half, add the Crushed Tomatoes and stir to incorporate all ingredients.  Add heavy cream and stir to incorporate.  The sauce should be a rose color.  Salt and Pepper to taste.  Add chopped basil.  Stir and reduce heat to low to medium and allow the sauce to cook for an additional 30 minutes.  Stir frequently to avoid sticking.

The above Recipe is enough for 1 pound of pasta.  Recipe can be doubled if necessary.

NOTE:  This sauce is delicious with the homemade pasta recipe that I previously posted on February 16, 2010 which can be found in the Archives.