45 minutes
A creamy, indulgent pasta dish with a rich tomato-vodka sauce, crispy bacon, and dollops of fresh ricotta.
tablespoons
Thick-Cut Bacon, coarsely chopped
0 oz
teaspoons
teaspoons
Garlic Clove, whole, crushed
each
Yellow Onion, finely chopped
0 oz
to taste
Black Pepper, freshly ground
to taste
0 oz
0.25 fluid ounces
0.25 fluid ounces
Pasta, Your choice of fusilli, penne, or rigatoni
0 oz
Pecorino Romano Cheese, finely grated
0 oz
Flat Leaf Parsley, finely chopped
handful
1. Cook the Bacon
In a large, high-sided skillet, heat the olive oil over medium heat. Add the coarsely chopped thick-cut bacon and cook until browned and crispy, about 5 minutes. Retain three tablespoons of the bacon fat in the skillet.
2. Sauté Spices and Onion
Lower the heat and add red-pepper flakes, oregano, and whole crushed garlic cloves to the pan. Then add the finely chopped yellow onion, a pinch of kosher salt, and freshly ground black pepper. Cook until the onion is translucent, about 5 minutes.
3. Add Tomato Paste and Vodka
Stir in the tomato paste and cook for about 3 minutes. Add the vodka to deglaze the pan and turn off the heat immediately after.
4. Cook the Pasta
In a large pot of boiling salted water, cook the pasta according to package instructions but stop 2 minutes early. Drain, reserving a cup of the pasta water.
5. Combine Sauce and Pasta
Turn the heat back up under the sauce, reduce for 2 minutes, then pour in the heavy cream and simmer. Add the pasta to the skillet along with the grated Pecorino Romano cheese, stirring vigorously and adding pasta water if needed.
6. Finish and Serve
Remove the whole garlic cloves from the skillet, check the seasoning, and adjust with salt and pepper. Serve the pasta with dollops of whole-milk ricotta and a sprinkle of finely chopped flat-leaf parsley.
Opt for high-quality canned tomatoes, preferably San Marzano, good quality vodka, and fresh ricotta. Consider making your own ricotta for a rich, creamy texture.
Pasta will continue cooking in the sauce, so undercook slightly. Reserve pasta water for adjusting sauce consistency.
Aim for a creamy texture that clings to pasta. Puree tomatoes if needed and control your simmer to avoid separation or excessive thickness.
Add a tablespoon or two of tomato paste to intensify flavor and color. Sauté it with garlic and onions until caramelized.
Use just enough vodka to act as an emulsifier and enhance flavors, but not so much that it overpowers. Cook it down sufficiently.
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