Pancetta Pasta with Creamy Red Sauce

IMPRESSIVE AND EASY, IN EQUAL MEASURE. 

A classic Italian sauce with a twist, this rich and satisfying dish uses EVERCLEAR® Grain Alcohol to brighten up canned tomatoes and add depth to caramelized onions and flavorful pancetta.

Ingredients:

Kosher Salt, to taste
1 lb. Rigatoni or Penne Rigate Pasta
2 tbsp. Olive Oil
¼ lb. Diced Pancetta (optional)
1 Medium Yellow Onion, chopped
3 cloves Garlic, minced
½ tsp. Red Pepper Flakes
1 tbsp. Tomato Paste
½ c. EVERCLEAR® Grain Alcohol
1 28 oz. can Crushed Tomatoes
Freshly Ground Black Pepper
½ c. Heavy Cream
¼ c. Grana Padano, grated
¼ c. Parmesan Cheese
2 tbsp. Italian Parsley, chopped

Instructions:
  1. Bring a pot of generously salted water to boil. Add the pasta and cook until al dente.
  2. While the pasta cooks, prepare the EVERCLEAR sauce. Heat the oil in a skillet and add the pancetta. Cook until the pancetta is crispy and fat is rendered.
  3. Remove the pancetta from the pan and set aside. Add the onions to the pan with a pinch of salt and cook until translucent. Add the garlic and chili flakes; bloom for 2 minutes.
  4. Add the tomato paste, stirring it in the oil to caramelize.
  5. Deglaze the pan with EVERCLEAR. Scrape the bottom of the skillet as the alcohol reduces to half (about 2 to 3 minutes).
  6. Add the tomatoes to the skillet. Use water to loosen the remaining tomato juice in the can, then add to the skillet. Simmer until the sauce thickens (20 to 30 minutes). Add a few cracks of black pepper to taste, then reduce the heat to low. Add the cream and stir.
  7. Drain the pasta, reserving the pasta water. In a large pot or bowl, combine the pasta and sauce. Stir to combine, alternating between adding splashes of pasta water and pinches of both cheeses until the pasta is fully coated. Plate, topping with cheese, parsley and pancetta.

Please Enjoy Responsibly.

Created By: Vanessa Dora Lavorato

Vanessa is a chocolatier, TV host and food stylist based in Berkeley, CA. Her cannabis confiserie Marigold Sweets has been featured in Vogue, LA Times and PAPER magazine. She co-hosted VICELAND’s James Beard-nominated cannabis cooking show Bong Appétit. She also hosts a weekly edible live demo for The Edible Club. View more of her recipes here.