Whenever it starts to get cold outside (which to a Floridian is in the 60s), I start to make my Nonna’s Pasta alla Vodka. The warmth of the sauce and the heat from the red pepper flakes will warm you up in the coziest of ways.
This is a fairly simple recipe but it’s a great one to impress dinner guests. And bonus – it also tastes great the next day!
Pasta alla Vodka
- 4 slices of thick bacon
- 1 lb. pasta (I like to use rigatoni because it holds the sauce well)
- Splash of EVOO
- 1/2 white onion
- 3-4 cloves of garlic
- 1 cup of Vodka (if you don’t want as strong of a Vodka taste, try only using 3/4 c.)
- 16oz chunky tomato sauce
- 1/2 c. heavy whipping cream
- 1-2 pinch of salt
- 1 pinch of pepper
- 1-2 pinches of red pepper flakes
- 1 pinch of dried parsley
- 1 pinch of dried oregano
- 1 pinch of nutmeg
- 1/2 c. Parmesan cheese
- Preheat oven to 400 degrees F and lay out bacon on parchment paper on a baking tray – Once oven is preheated, put bacon in for 20 minutes (dab grease off with a paper towel when done and chop in chunky pieces).
- In a large skillet on medium heat, warm up a splash of EVOO.
- Chop onion and garlic while EVOO is warming up.
- Add onion and garlic to skillet and stir for a few minutes until the onion is translucent.
- Add in Vodka and stir for a few minutes.
- Add in tomato sauce and stir for a few minutes.
- Turn heat to low and add in cream.
- Add in salt, pepper, red pepper flakes, parsley, oregano, and nutmeg.
- Stir in cheese slowly as you stir.
- Let the sauce sit on low until it’s time to mix with pasta. Stir occasionally.
- In a large pot, boil salted water and cook pasta according to package.
- Once pasta is done, drain and stir into pasta sauce.
- Add chopped pieces of bacon and sprinkle some cheese on top.