3 quarts water
3 tablespoons olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped pancetta or bacon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 cup vodka
1 1/2 cup tomato sauce
1 1/2 cups chicken stock
1 pound pasta
4 tablespoons freshly grated Pecorino Romano cheese


1. Bring the water for the pasta to a boil in a large pot.
2. Heat the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. SautÈ the garlic, pancetta, salt, pepper, red pepper flakes, rosemary, and sage for 2-4 minutes, until the pancetta begins to brown. Stir in the vodka, scraping up any brown bits from the bottom of the pan. Make sure that you remove the pan from the heat when adding the vodka so that it does not ignite. Cook for 2-3 minutes. Add he tomato sauce and chicken sauce. Bring to a boil; reduce the heat to medium-low and cook, uncovered for 15-20 minutes.
3. Cook the pasta in the boiling water until just tender. Drain well and return to the pot. Pour the sauce over the pasta and cook, stirring, over medium heat for 3 minutes, until the sauce had been absorbed. Sprinkle the cheese over the pasta and mix well. Serve.

Nick Stellino suggests freezing the pancetta so that it is easier to cube. You may use bacon instead of pancetta but if you can find it, it is best to use the real thing.

Pasta alla Vodka
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