Serves 4-6
16 oz seasoned tomato sauce
1 tbsp diced red onion
1 tbsp diced Guanciale
1 tbsp olive oil
10 oz light cream
2 shots of PB&J Vodka (I used Van Gogh Peanut Butter and Jelly vodka)
Red or black pepper to taste
Grated Parmesan or Romano cheese on the side during service
Heat oil in a sauce pan.
Add Guanciale and onions, simmer until tender, about 3 minutes.
Remove sauce pan from heat and add one shot of the PB&J vodka.
Return to heat and add the tomato sauce.
Simmer for about 15 minutes, then add the cream by tempering first. To temper, take one ladle of the tomato sauce and fold into the cream. Add a second ladle and again fold. Now you can add the cream mix back into the tomato sauce without the cream breaking down.
Hold over low heat until serving.
Just before service you can fold the second shot of PB&J vodka into the sauce.
I like to serve this sauce with Penne or Rotini pasta.
After you blanch and drain the pasta, fold half of the sauce into the pasta and place the remaining sauce into a gravy boat for table service.
Plate and garnish with diced Italian parsley.
Finish with grated cheese.
Note: If you are concerned about saturated fat, you can remove fat from the recipe by using one of the low fat milk products available in your market i.e. Smart Balance milk products.
PB&J Vodka! It gives you a hint of creamy nuttiness while also providing sweetness as so many Italians do when adding sugar to their tomato sauce.
This recipe was a big hit, even with those who compared its taste to what their grandmother would prepare.
