A delightful twist on the classic vodka sauce, featuring crispy pancetta and a rich, creamy texture.
Heat the olive oil and butter in a large frying pan over medium heat until the butter melts.
Using a combination of olive oil and butter adds depth to the flavor.
Add the diced pancetta and cook until crispy, stirring occasionally.
Ensure the pancetta is crispy for added texture in the sauce.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Pour in the canned plum tomatoes, crushing them slightly with a spoon. Season with salt and pepper.
Crushing the tomatoes releases their juices and creates a smoother sauce.
Simmer the sauce on low heat, covered, for 30 minutes, stirring occasionally.
Stirring occasionally prevents the sauce from sticking to the pan.
Stir in the vodka and cook uncovered for 10 minutes to allow the alcohol to evaporate.
Cooking the vodka thoroughly ensures a balanced flavor.
Stir in the heavy cream and fresh basil, cooking for another 5 minutes.
Adding the cream at the end keeps the sauce creamy and smooth.
Serve the sauce over your favorite pasta and garnish with additional basil if desired.
Pair with a robust pasta like penne or rigatoni to hold the sauce well.
