Pasta Al Fumo
Shared by: Carolfw
Ingredients
Directions
Place olive oil, 1 piece of rosemary, and garlic in a medium saucepan. Turn heat to medium and cook, stirring occasionally, until garlic is golden. Remove garlic and rosemary**, and add pancetta/bacon*** and remaining rosemary. Cook over medium-low heat for 10 minutes or until pancetta is golden-brown. Remove rosemary.
Add vodka and cook until the smell of alcohol is gone (don’t take a strong whiff right away - it’s potent!), then stir in tomato paste and water. Bring to a low simmer.
Stir in red pepper flakes and panna (or equivalent) and bring back to a simmer. Simmer for 30-40 minutes or until sauce is thick and deep orange in colour. While sauce is simmering, cook pasta in a large pot of boiling, salted water (time the pasta to finish around the same time as your sauce). Once sauce has finished simmering, taste and adjust with salt as necessary.**** Toss together drained pasta and sauce and serve!