Indulge in the velvety goodness of this classic Pasta with Vodka Sauce! This incredibly satisfying recipe brings together the bright tang of tomatoes, the richness of heavy cream, and a subtle hint of vodka to create a sauce that’s both complex and comforting. Perfect for a weeknight meal or an impressive dinner party, this dish comes together quickly, with the sauce simmering in roughly the same time it takes to boil your favorite ridged pasta like penne or rigatoni. A touch of garlic and onion forms the base, while fresh Parmesan cheese is stirred in at the end for an extra creamy finish. Get ready to fall in love with this restaurant-quality dish, simplified for your home kitchen
Ingredients
1 lb penne or favorite pasta
4 slice thick bacon, chopped
1 cup vodka
1 cup heavy cream
8oz whole milk ricotta
5 tbsp tomato paste
1 onion, diced
fine sea salt and ground black pepper
1 tbsp olive oil
4 large garlic cloves
4oz grated Parmesan cheese
1 tsp oregano
1 1/2 tsp crushed red pepper flakes
Parsley for serving
Method
Cook pasta according to directions to al dente while making the sauce, retaining 2 cups of pasta water.
Heat the olive oil in a large skillet over medium high heat.
Add the bacon and cook until crisp, about 5 minutes. Drain all but 2 tbsp of the bacon fat.
Stir in the crushed red pepper flakes, garlic, oregano, and simmer for 1 minute.
Add the onion, salt and pepper to taste, and cook for 5 minutes.
Add the tomato paste and stir until combined cook for 3 minutes.
Turn heat to high and add the vodka. Cook for 2 minutes.
Add cream and bring to a simmer and then remove form heat.
Add pasta, Parmesan cheese, and 1 cup of pasta water to the skillet. Cook over medium high heat stirring constantly for 5 minutes or until sauce clings to noodles. Add more pasta water of it starts to dry out.
Transfer to a bowl or platter, top with spoonfuls of the ricotta cheese, sprinkle with parsley, and serve.
