Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes. Deglaze pan with vodka and stir together for a few minutes until it's evaporated. Add the reserved pasta water and bring the sauce to a simmer. Season with smoked paprika, red pepper flakes, salt, and pepper. Slowly stir in cream and allow the sauce to return to a simmer. Add the freshly grated Parmesan and the butter.
Vodka sauce has the acidic sweetness of tomatoes and a smooth but pureed and thick texture. And the color is an orangey red, which is very appetizing to look at. The flavor perfectly sits between a tomato sauce and an Alfredo. It has the sweet and acidic elements of tomato sauce and alfredo’s aromatic, creamy accents.
In a 10-inch skillet, bring the marinara sauce to a simmer. Add the red pepper flakes and vodka. Simmer the sauce for five minutes or until it reduces a bit. Add the cream and stir to combine it with the marinara. Bring the sauce back to a simmer and add the shrimp.
In a heavy pot melt the butter. Add the garlic and cook until golden brown. Add the tomatoes, crushed pepper, onion powder, basil, Italian seasoning, pepper and salt. Simmer for 5 minutes. Cook the pasta as directed. Stir in the cream and cook for 2 minutes stirring alot. . 397 354 316 121 369 448 497 434

how to make a vodka sauce