This recipe includes crispy bacon, a rich creamy sauce, and a hint of spice from Calabrian chili or red pepper flakes. The addition of sun dried tomato paste brings depth to the sauce, while the finishing touches of ricotta, parmesan, and pecorino create an irresistibly creamy pasta dish. This dish is perfect for a cozy night at home or a dinner party when you want to impress without spending hours in the kitchen
½teaspoonred pepper flakes or 1 teaspoon Calabrian chili
1teaspoondried oregano
4large garlic clovescrushed but left whole
1medium yellow onionfinely chopped
Freshly ground black pepperto taste
3tablespoonsundried tomato pasteoptional, but adds depth
3tablespoontomato pasteor 6 tablespoon if not using sundried tomato paste
½cupvodka
1poundfusilli
1cupheavy cream
1cuppecorinograted
⅓cupparmesan cheesegrated
1cupricotta
Finely chopped flat-leaf parsley or basilfor serving.
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Instructions
Sauté the bacon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thick-cut bacon and cook until crispy, about 3-4 minutes. Remove and set aside. Leave 3 tablespoon of the oil in the pan. See note in note section.
Cook the pasta: While the sauce simmers, cook your pasta according to the package instructions 2 minutes short of al dente. Reserve 2 cups of pasta water before draining.
Bloom the spices: Turn the head to medium and add in the red pepper flakes (or Calabrian chili) to the pan. See note in notes section. Add the oregano and sauté for 1 minute.
Add the onion, and lightly crushed garlic cloves (you just want to hit the clove with a knife to release some of the flavor). Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Add the tomato paste: Stir in the sun dried tomato paste (if using) and regular tomato paste, cooking for about 2-3 minutes to deepen the flavors.
Deglaze with vodka (see note in note section): Turn off the heat and pour in ½ cup vodka to deglaze the pan, scraping up any flavorful brown bits from the bottom with a wooden spoon. Turn the heat to medium and simmer for 5 minutes until the vodka reduces.
Add the cream: Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper to taste. Fish out the whole garlic cloves.
Blend (Optional): I have a picky eater so I blended my sauce and then returned it to the pan.
Finish the sauce: Toss the cooked pasta in the sauce, adding some of the reserved pasta water to adjust the sauce’s consistency. Stir in the grated pecorino and parmesan until melted.
Serve: Spoon the pasta into bowls and top with a dollop of ricotta, a sprinkle of parmesan, and freshly chopped parsley or basil.
Video
Notes
Does Alcohol really fully cook off? Well. not entirely! So if you have someone that is in recovery or needs to totally obstain from any alcohol than keep that in mind. Adam Ragusea has a great YouTube Video on this.
The teaspoon of Calabrian chili adds a small hint of spice. Add more or red pepper flakes if you like your sauce on the spicier side.
Optional: If blending your sauce, add the bacon back in for more umami flavor.
These nutrition values are only estimates.
Nutrition Facts
Pasta Alla Vodka w/ Ricotta
Serving Size
1.5 cups
Amount per Serving
Calories
665
% Daily Value*
Fat
30
g
46
%
Saturated Fat
17
g
106
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
87
mg
29
%
Sodium
544
mg
24
%
Potassium
350
mg
10
%
Carbohydrates
61
g
20
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
23
g
46
%
Vitamin A
1249
IU
25
%
Vitamin C
2
mg
2
%
Calcium
374
mg
37
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.