Ingredients
3 tblspn olive oil
3/4 garlic cloves sliced
1/4 cup chopped vidallia onion
1/4 teaspn hot red pepper flakes
1&1/2 teaspn fresh chopped rosemary
1 tablspn fresh chopped sage
1/2 cup pancetta
salt & pepper
1/2 cup vodka
1&1/2 cup lite cream
28 oz crushed tomatoes
2 tblspn butter
2 tblspn grated locatelli cheese
cooked pasta (penne or rigatoni …choose)
Preparation
Heat oil on medium-high until sizzling sauté pancetta, garlic, onion, salt, pepper, red pepper flakes, rosemary, sage, until pancetta is brown. Stir in the vodka scraping pancetta bits from bottom of pan add tomato sauce and cream bring to a boil then reduce heat to low and cook uncovered for 30 minutes. Add buter and cheese stir cook for 5 minutes. Pour over pasta.
