• 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.

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