Emeril’s Vodka Sauce

Ingredients

1 lb penne pasta

1/4 lb of guanciale or bacon cut into 1/2 in pieces

2 cups of chopped yellow onions

2 tbsp minced garlic

14 oz can of crushed or skinned tomatoes

1 cup vodka

1 cup heavy cream

1/3 cup chopped fresh basil

1/2 cup Parmigiano-Reggiano (finely grated works best)

Parmigiano-Reggiano for serving

Directions

Begin boiling a large pot of salted water while preparing the sauce.
Fry guanciale or bacon in large skillet over medium heat until slightly crispy. (approx. 4 mins)
Add the onions stirring often until the onions are deep golden and slightly caramelized. (approx. 10 mins)
Add the garlic and stir. (Approx. 1 min)
Stir in the tomatoes (crush tomatoes if whole skinned tomatoes used) bringing mixture to a boil. Stir often and cook for 2 minutes.
Add the vodka and cook until the sauce is slightly reduced. (Approx. 4 minutes)
Stir in the cream and cheese cooking until thickened. (Approx. 2 mins)
Remove from heat and stir in basil.
Cover and keep sauce warming while penne is cooking.
Once water has boiled add the penne pasta and cook until al-dente.
Drain the pasta and return to the pot mixing in the sauce.
Plate and serve. Garnish with cheese and sprig of basil for garnish.

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