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Vodka sauce is one of those sauces that might sound complicated but really is quite easy to make. Traditionally, this dish is made with prosciutto but I like to make it with pancetta or bacon. The recipe I am sharing with you today is made with bacon. As with all my recipes you can substitute however you like. Bacon does give the dish a bit of a smokey flavor but overall it works well and it’s also less expensive than Italian Prosciutto.
The first thing to do is prepare the bacon, crumble it and then set it aside. Then sauté the onions with butter and olive oil until translucent. Add your tomatoes with juice. Then after the tomatoes soften a bit crush them with the back of a fork or potato masher. If you like a creamier sauce then I suggest using a food mill. Whenever I make a traditional sauce I use the OXO Good Grips Food Mill . This is the best tool, in my opinion for getting the perfect consistency.
Then you can add the bacon back to the pot, add the tomato sauce and vodka. Bring to a slow a simmer for about 10 minutes then add the heavy cream. Continue to simmer until the sauce is thick and coats the back of a spoon. Boil your pasta and drain. When cooked drain the pasta and and add to the pan and toss with some grated parmesan cheese and serve.
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Pasta with Bacon Vodka Sauce
- 1 lb box of Farfalle Pasta or penne pasta
- 1 lb can of Italian peeled tomatoes
- 16 oz of basic tomato sauce
- 1 small yellow onion diced
- 1 pint of of heavy cream
- 2 oz of Vodka optional
- Salt and pepper to taste *
- Grated Parmesan Cheese
- chopped fresh parsley optional
- Cook 1lb of bacon, crumble and set aside.
- Cook 1 lb of pasta and set aside with a drizzle of olive oil to prevent sticking.
- In a deep sauté pan cook down onions with butter and olive oil until translucent. Add 1 can of peeled tomatoes with juice, Bring to a boil and press down with the back of a spoon or potato masher. Then add the tomato sauce, bacon, and vodka. Bring to a slow boil and cook for about 20 minutes. Taste for seasoning and add as needed. Add the heavy cream and continue to simmer for an additional 10-15 minutes or until thickened enough to coat the pasta.
- Add the cooked pasta and a few handfuls of grated Parmesan Cheese, toss and serve,