Vodka Pasta Bacon?

How to make penne alla vodka with bacon – You’ll start by making the vodka blush sauce. Sauté a chopped shallot in some butter and olive oil. You’ll add the pomegranate vodka (substitute plain vodka if necessary) and cook it down for three minutes. Most of the alcohol will evaporate. Next, you’ll add crushed tomatoes (nice and thick!), ¾-inch pieces of cooked bacon, heavy cream and pepper. You’ll let the sauce cook for 20 minutes. Finally, you’ll stir in cooked pasta. Penne is traditional, but you could make rigatoni alla vodka or substitute ziti or fettuccine. Serve each portion with additional Parmesan and red pepper flakes!

How to cook bacon with vodka?

More delicious sauces –

Easy Marinara Pork Rib Tomato Sauce Bolognese Sauce with Meatballs Basil Pesto Spinach Pesto

Enjoy! (Recipe Source: Cooking with Mamma C. Originally published on September 3, 2014 and updated now with new photos and text.)

▢ 2 tablespoons olive oil ▢ 1 tablespoon salted butter ▢ 1 medium-to-large shallot (chopped) ▢ ⅓ cup pomegranate vodka ▢ 28 oz. can crushed tomatoes ▢ ½ cup whipping cream (liquid) ▢ 6 strips of lean bacon (cooked in microwave and cut into small pieces with scissors) ▢ ¾ teaspoon black pepper ▢ ¼ cup freshly grated Parmesan cheese (plus extra for serving) ▢ salt for cooking pasta (plus salt for the sauce, if needed) ▢ 1 pound penne pasta (or ziti, rigatoni or fettuccine) ▢ red pepper flakes for serving

Cook the bacon in the microwave until it’s just done and no longer pink. (Wash your hands after touching any raw bacon.) While the bacon is cooking, peel and chop one whole shallot. When the bacon is done, blot it with paper towels and cut the bacon into ¾-inch pieces. Heat a large skillet on medium-high. Add oil and butter and stir to melt the butter. Add shallots. Cook until tender. Stir in the vodka and let it cook for 3 minutes to reduce. Stir in crushed tomatoes and the bacon. Put the heat on low and add cream. Stir to combine. Add about ¾ teaspoon black pepper. Let the sauce cook on low for 20 minutes, adding cheese during the last five minutes. After the cheese is added, taste for salt. Salt lightly if needed. While the sauce is cooking, put a large pot of water on the stove to boil with about a teaspoon of salt. About 10 minutes before the sauce is done, add pasta to the boiling water. Cook the pasta until al dente (check it three minutes before the al dente time listed on the package.) Drain the pasta.

What is the best way to Cook Pasta with bacon?

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
• burrata
• olive oil
• freshly ground black pepper
• fresh basil, chopped
1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
6. Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
7. Enjoy!

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
• burrata
• olive oil
• freshly ground black pepper
• fresh basil, chopped
1. 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.
2. 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.
   

   How to make the best vodka vodka sauce?

   More delicious sauces –

   Easy Marinara Pork Rib Tomato Sauce Bolognese Sauce with Meatballs Basil Pesto Spinach Pesto

   Enjoy! (Recipe Source: Cooking with Mamma C. Originally published on September 3, 2014 and updated now with new photos and text.)

   ▢ 2 tablespoons olive oil ▢ 1 tablespoon salted butter ▢ 1 medium-to-large shallot (chopped) ▢ ⅓ cup pomegranate vodka ▢ 28 oz. can crushed tomatoes ▢ ½ cup whipping cream (liquid) ▢ 6 strips of lean bacon (cooked in microwave and cut into small pieces with scissors) ▢ ¾ teaspoon black pepper ▢ ¼ cup freshly grated Parmesan cheese (plus extra for serving) ▢ salt for cooking pasta (plus salt for the sauce, if needed) ▢ 1 pound penne pasta (or ziti, rigatoni or fettuccine) ▢ red pepper flakes for serving

   Cook the bacon in the microwave until it’s just done and no longer pink. (Wash your hands after touching any raw bacon.) While the bacon is cooking, peel and chop one whole shallot. When the bacon is done, blot it with paper towels and cut the bacon into ¾-inch pieces. Heat a large skillet on medium-high. Add oil and butter and stir to melt the butter. Add shallots. Cook until tender. Stir in the vodka and let it cook for 3 minutes to reduce. Stir in crushed tomatoes and the bacon. Put the heat on low and add cream. Stir to combine. Add about ¾ teaspoon black pepper. Let the sauce cook on low for 20 minutes, adding cheese during the last five minutes. After the cheese is added, taste for salt. Salt lightly if needed. While the sauce is cooking, put a large pot of water on the stove to boil with about a teaspoon of salt. About 10 minutes before the sauce is done, add pasta to the boiling water. Cook the pasta until al dente (check it three minutes before the al dente time listed on the package.) Drain the pasta.

   How to cook vodka and tomatoes in a pan?

   More delicious sauces –

   Easy Marinara Pork Rib Tomato Sauce Bolognese Sauce with Meatballs Basil Pesto Spinach Pesto

   Enjoy! (Recipe Source: Cooking with Mamma C. Originally published on September 3, 2014 and updated now with new photos and text.)

   ▢ 2 tablespoons olive oil ▢ 1 tablespoon salted butter ▢ 1 medium-to-large shallot (chopped) ▢ ⅓ cup pomegranate vodka ▢ 28 oz. can crushed tomatoes ▢ ½ cup whipping cream (liquid) ▢ 6 strips of lean bacon (cooked in microwave and cut into small pieces with scissors) ▢ ¾ teaspoon black pepper ▢ ¼ cup freshly grated Parmesan cheese (plus extra for serving) ▢ salt for cooking pasta (plus salt for the sauce, if needed) ▢ 1 pound penne pasta (or ziti, rigatoni or fettuccine) ▢ red pepper flakes for serving

   Cook the bacon in the microwave until it’s just done and no longer pink. (Wash your hands after touching any raw bacon.) While the bacon is cooking, peel and chop one whole shallot. When the bacon is done, blot it with paper towels and cut the bacon into ¾-inch pieces. Heat a large skillet on medium-high. Add oil and butter and stir to melt the butter. Add shallots. Cook until tender. Stir in the vodka and let it cook for 3 minutes to reduce. Stir in crushed tomatoes and the bacon. Put the heat on low and add cream. Stir to combine. Add about ¾ teaspoon black pepper. Let the sauce cook on low for 20 minutes, adding cheese during the last five minutes. After the cheese is added, taste for salt. Salt lightly if needed. While the sauce is cooking, put a large pot of water on the stove to boil with about a teaspoon of salt. About 10 minutes before the sauce is done, add pasta to the boiling water. Cook the pasta until al dente (check it three minutes before the al dente time listed on the package.) Drain the pasta.
   
   Elisabeth Jonsson