Directions for the Fettuccine

1.     Sauté the cubed pancetta in a saucepan over medium heat until golden brown and most of the fat has rendered.  Remove the majority of fat, leaving approximately ½ teaspoon in the pan.

2.     While the pancetta is sautéing, bring a pot of water to boil for the pasta. Prepare the pasta to al dente, following the directions on the box.

3.     Add the sliced onion to the saucepan and sauté with the pancetta until tender, about 5 minutes.  Add the dried oregano and red pepper flakes.

4.     Use your fingers to crush the whole tomatoes and pour them into the sauce. Stir in the sugar, vodka, heavy cream, salt, pepper and basil leaves. Allow the sauce to simmer for 15 minutes. Taste for seasoning and add more salt or pepper, if needed.

5. Once the pasta is al dente, use tongs to transfer the pasta into the vodka sauce. Turn off the heat and make sure the pasta is evenly coated with the sauce.  Serve with shredded Parmesan cheese.

Directions for the Caesar Salad

1.     Remove the end and top dark green leaves and discard.  Chop the remaining light green lettuce into 1” pieces.  Rinse and dry.

2.     Add the garlic, egg yolk, Dijon mustard, anchovy oil, Worcestershire sauce and lemon juice to the bottom of a large salad bowl.  Whisk together until combined. Add ¼ cup of the Parmesan cheese to the dressing.

3.     Whisk in the olive oil until the dressing is emulsified.  Top with the lettuce and remaining Parmesan cheese.  Toss right before serving.