• Pasta of choice
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces pancetta, diced
• 1 cup fresh peas
• 1, 14 ounce can chopped tomatoes
• ¼ cup basil, chopped
• 1 teaspoon kosher salt
• ½ tablespoon balsamic vinegar
• ½ cup 1941 Craft Vodka
• 1 tablespoon tomato paste
• ½ cup heavy cream
• ⅓ cup parmesan cheese, grated
• Black pepper

Cook pasta as directed and set aside.

In a large saucepan, heat olive oil on medium-high heat. Add onion and cook on medium heat for about 5-7 minutes, or until onions are softened. Add garlic, pancetta and peas and cook for 3 more minutes. Stir in can of chopped tomatoes, basil, salt, balsamic vinegar and vodka. Bring to medium-low heat, stirring occasionally, for 20 to 30 minutes, or until sauce is thickened. Remove sauce from pan and purée sauce in a food processor or blender until smooth. Place back into pan on medium-low heat and combine tomato paste and heavy cream.* Cook until warmed through or until the top starts to bubble. Stir in parmesan cheese and black pepper. Garnish with basil and cheese if desired.

*For a creamier consistency, add more heavy cream as desired.