Pasta alla Vodka
Velvety tomato cream sauce with shell pasta, sweet peas and salty, smoky bacon - pure indulgence!
- 1 lb. medium shell pasta
- 1 large yellow onion minced
- 5 cloves garlic minced
- 9 oz. tomato paste
- 2 1/4 cups heavy cream
- 1/2 cup vodka
- 3 Tbsp. extra virgin olive oil
- 3 cups sweet green peas fresh or frozen and defrosted
- 8-10 strips turkey bacon
- 3/4 tsp. salt
- 1/4 tsp. red pepper flakes
Cook pasta according to package directions. Before draining, reserve about 3/4 cup of pasta water. Drain and set aside.
Heat a large pan over medium heat. Coat with nonstick cooking spray. Cook the bacon until crispy. Remove bacon and dice into small pieces.
Add the olive oil to the pan. Add the onion and garlic and saute until softened, about 5 minutes. Stir in the tomato paste, red pepper and salt.
Raise the heat to medium-high and pour in the vodka. Allow the vodka to nearly evaporate. Then, pour in the heavy cream.
Lower the heat to a simmer. Add the peas and allow the sauce to thicken slightly. Add reserved pasta water to thin the sauce to the desired consistency. Off heat, stir in the pasta and bacon.