Prep Time
10 Mins
Cook Time
25 Mins
Yield
Makes 4 entrée servings or 8 side dish servings
Photo: Jennifer Davick; Styling: Linda Hirst 

How to Make It

Step 1

Prepare pasta according to package directions.

Step 2

Meanwhile, cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta, and drain on paper towels. Wipe skillet clean.

Step 3

Melt butter in a large skillet over medium-high heat. Stir in oil, shallots, garlic, and red pepper; sauté 3 to 4 minutes or until shallots are tender.

Step 4

Stir in vodka; bring to a boil, reduce heat, and simmer 3 minutes or until reduced by half. Stir in stock and next 4 ingredients, and simmer 15 more minutes.

Step 5

Reduce heat to low; stir in cream, basil, and pancetta. Cook 2 minutes or until heated through. (Do not boil.) Spoon pasta into serving bowls; top with sauce. Garnish, if desired.

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