In a large skillet, melt butter over medium heat. Add pancetta; cook and stir until slightly crisp. Stir in tomato sauce and vodka.
Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened, stirring occasionally. Add cream and heat through. Serve sauce with pasta; sprinkle with Parmesan cheese. Yield- 7-1/2 cups.
Originally Submitted
9/18/2011
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