Rouxbe

• 3 Tbsp extra virgin olive oil
• Half a large onion, finely diced
• 2 garlic cloves, finely diced
• 1 28 oz can of San Marzano tomatoes
• 1 tbsp basil chopped
• 5 sprigs of fresh parsley, chopped
• 1 bay leaf
• Salt to taste
• Pepper to taste

Add oil, diced onions and garlic to large saucepan over medium-high heat and saute until golden brown.
Put tomatoes and juice through a food mill and add to saucepan.
Add a few pinches of salt and pepper to taste, then the freshly chopped basil and parsley.
Simmer for 45 minutes, taste and adjust for seasoning.
Remove bayleaf

• 2 tbsp butter
• 5 oz pancetta thinly sliced
• 3 oz vodka
• 8 oz 35% cream
• 16 oz tomato sauce
• pinch of nutmeg
• 4 oz of chicken stock
• 2 green onions chopped
• Salt to tast
• 1 Medium onion
• 1/4 tsp of chili flakes
• Pepper to taste

Add butter, onion and pancetta to a large saucepan over medium-high heat. Saute until onions are translucent and pancetta begins to brown and crisp up.
Add chicken stock, tomato sauce, cream and vodka.
Bring sauce to a boil, simmer and add seasonings.
Cook 5 to 6 minutes and add green onions.

• 500 grams of dry penne
• Parsley
• Parmigiano Reggiano

Bring a large pot of salted water to a rapid boil. Add the penne and stir to prevent it from sticking together. Cook until Molto al dente, approximately 30 - 60 seconds before the package instructs.
Once the pasta is ready, drain and add to the sauce and fold in genly. Cook on medium high for 1 to 1 1/2 minutes. Serve immediately with freshly grated Parmigiano Reggiano and freshly chopped Italian parsley.