Do you ever go to restaurant or look at a recipe and see that one ingredient that makes your taste buds so excited that you just stop in your tracks? You think to yourself, “That’s it; no need to read any further. THIS is what I’m having.” For me, that’s a lengthy list, and on it, is bacon. Bacon makes everything better. So, I came up with a recipe for vodka cream sauce (also on my list of cherished foods)…with BACON! I admit, I’m a little obsessed with it.
Here’s what you’ll need:
- 1 lb. rigatoni pasta
- 24 ounces parmesan/romano cheese tomato sauce
- 1-2 tablespoons olive oil
- 2 tablespoons garlic, minced
- 1 tablespoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- ½ quart heavy cream
- 1 ½ ounces vodka
- 1 ounce grated parmesan cheese
- 1 package real bacon pieces (not bacon bits)
In a medium sauce pan, heat the olive oil. Add garlic and sauté until golden brown.
Add tomato sauce, salt, pepper, and basil. I usually add about a tablespoon of salt because by the time you add the cream, it will need more than the sauce provides on its own. It will just depend on what brand of sauce you use. Of course, you can always wait to add the salt toward the end to taste. Cook over medium heat, stirring occasionally, until thoroughly heated. Add the heavy cream and vodka. Stir to mix and cook for a few more minutes.
Meanwhile, boil the rigatoni until about 3/4 of the way cooked. Then, drain the pasta.
Transfer it to the saucepan, and let the pasta cook the rest of the way in the sauce. Add the bacon, and stir.
Sprinkle with grated cheese, and serve. Enjoy!