Tasted this for the first time in Toronto, prior to driving to Buffalo , NY, for the 1997 IFAFA Conference. Got the recipe from the restaurant owner! -Jackie Capurro
- 1 lb. penne pasta
- 1/2 lb smoked pancetta* in one piece
- 1 stick of butter
- 4 oz brandy
- 8 oz vodka
- 1/2 pt. heavy cream
- 1/4 lb parmesan cheese, freshly grated or shredded
- 1 can of 28 oz peeled tomatoes
- salt and pepper to taste
Cut up the pancetta in small cubes and sauté in butter till crispy.
Pour the brandy over the pancetta; let simmer a couple of minutes, then flame CAREFULLY. (Use a LONG fireplace match!)
Add the cream, then the tomatoes crushed with a fork. Add the vodka, salt & pepper and cook for 20 minutes.
Pour over cooked pasta and add parmesan cheese. Serve hot.
* Pancetta is Italian bacon, sometimes found at a good deli. It is almost like unsliced bacon, but smokier. If pancetta is not available, thick-sliced smoked bacon makes an OK substitute.