Categories: Pasta

Ingredients

• Tomato Garlic Basil Sauce
• 1/2 lb Onions -Diced
• 2-3/8 oz Garlic-Minced
• 2-7/8 lbs Tomato- Crushed
• 1-7/8 lbs Tomato- Diced
• 3 tbsp Olive Oil
• 4 oz Tomato Juice
• 1-1/3 Basil, Chopped Frozen
• 1/4 oz Oregano, Dry
• 1/4 oz Kosher Salt
• 1-1/4 oz Sugar
• 1/4 oz Black Pepper, Ground
• 2-1/2 oz Tomato Paste
• Penne Alla Vodka
• 1/4 cup sweet onions, diced small
• 1/4 cup Pancetta, diced
• 1/2 tbsp olive oil
• 2 tsp garlic, minced
• 4 tbsp Vodka, Smirnoff
• 1 tbsp Pecorino Romano, grated
• To taste Kosher salt
• To taste ground black pepper
• 1/2 cup tomato garlic basil sauce
• 2 tbsp heavy cream
• 1 oz Proscuitto, sliced thin & julienne
• 1/2 tsp Italian parsley
• 1-1/2 cups penne pasta, cooked

Directions

1. Tomato Garlic Basil Sauce
2. Roast garlic in olive oil, stirring until garlic has nutty roasted aroma.
3. Add onions, and saute until onions become transparent.
4. Add all other ingredients.
5. Bring to a boil.

6. Cook over medium heat for at least 1.5 hours, stirring regularly so you don’t scorch the sauce.

7. Serve or chill immediately.
8. Penne Alla Vodka
9. Heat saute pan, add olive oil, wait until hot.
10. Add onions, bacon, garlic, and salt & pepper.
11. Saute until golden brown.
12. Deglaze pan with the vodka (careful of the flames).
13. Add tomato sauce and cream, bring to heat.
14. Add the pasta and toss to combine.
15. Finish dish with prosciutto, parsley, and Romano.

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