Tineke Younger Recipes

Ingredients

• •1lb Pasta
• 🍅28 oz Crushed tomatoes
• •3/4 cup Heavy cream
• •4 oz Diced pancetta
• 🧄3 cloves Minced garlic
• •3 leaves Chopped basil
• •1/3 cup Pasta water
• •2 tsp Sugar
• 🧀3/4 to 1 cup Parmesan cheese (grated)
• •1/4 cup Vodka (I used Tito's)
• 🫒2 tsp Olive oil
• 🧂1/2 to 1 tsp Crushed Red Pepper

Instructions

1. 1Take crushed tomatoes and put them in a food processor to purée into a very wet and runny consistency, strain out seeds if needed. Boil pasta, and keep 1/4 cup of the pasta water for the sauce
2. 2In a skillet on low heat, add olive oil and pancetta, for about 10 minutes let the fat render out, stirring continuously. After the fat has rendered out add minced garlic and basil. Cook for about 2-3 minutes or until garlic is a golden color.
3. 3Moving the pan off the heat carefully add your vodka (It may flame up). Then add pan back on heat (medium heat) and stir, letting the vodka reduce for about 3-5 minutes. Add tomatoe purée into the pan, mix well. Let the tomatoes reduce until almost a tomato paste. Around 25-30 minutes stirring constantly.
4. 4Once the tomatoes are to a paste consistency add heavy cream and stir. Slowly add pasta water and mix. Add sugar to help with the acidity of the tomatoes. Add cooked pasta and stir in Parmesan and crushed red peppers to your preference. Plate and enjoy!