90% would make again
Penne Alla Vodka With Bacon
Inspired by refinery29.com
for 2 servings
- ½ lb dried penne pasta (225 g)
- 4 strips bacon, finely diced
- 2 tablespoons unsalted butter, divided
- 1 large shallot, finely diced
- ½ teaspoon red pepper flakes
- 4 cloves garlic, minced
- 3 tablespoons vodka
- 1 can crushed san marzano tomato, pushed through a fine-mesh strainer
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup heavy cream (120 mL)
- 1 tablespoon butter
- ½ cup grated parmesan cheese (55 g), and romano cheeses
- olive oil
- freshly ground black pepper
- fresh basil, chopped
- Calories 1502
- Fat 93g
- Carbs 106g
- Fiber 8g
- Sugar 15g
- Protein 56g
Estimated values based on one serving size.
- Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
- Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2–3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3–4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the vodka and cook until almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
- Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
- Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
- Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.