recipes
Smoky Vodka Sauce
Makes about 5 cups of sauce
Smoky Vodka Sauce
Makes about 5 cups of sauce
Bacon adds a depth of smoky flavor to this version of the beloved sauce. Reserving the bacon until the end preserves its integrity and adds a satisfying crunch element to the finished dish.
Nutritional information per serving (½ cup):Calories 169 (67% from fat)
carb. 10g
pro. 3g
fat 11g
sat. fat 7g chol. 36mg
sod. 401mg
calc. 48mg
fiber 3g
carb. 10g
pro. 3g
fat 11g
sat. fat 7g chol. 36mg
sod. 401mg
calc. 48mg
fiber 3g
Ingrédients
- 4ounces (about 4 slices) smoked bacon, such as
- applewood-smoked, cut crosswise into thin strips
- 1medium onion, finely chopped
- 2garlic cloves, finely chopped
- ¼cup double-concentrated tomato paste
- ⅓cup vodka
- 1large can (28 ounces) crushed tomatoes
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- 1cup heavy cream
- 2tablespoons basil leaves, chiffonade
- grated Parmesan, for serving
Preparation
- 1. Add the bacon to a cold Dutch oven or large, heavy skillet and heat over low heat. Sauté bacon, stirring occasionally, until rendered and crisp, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and reserve.
- 2. Add the onion and garlic to the rendered bacon fat and sauté over medium heat, stirring frequently, until soft and just golden, about 5 to 7 minutes. Add the tomato paste and cook, stirring, until deepened in color, about 2 minutes. Deglaze with vodka. Stir in the crushed tomatoes, salt and black pepper. Bring the sauce to a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Lower the heat and stir in the heavy cream. For a smooth sauce, transfer sauce to the jar of a blender, or use an immersion blender, to blend until velvety smooth. Pour sauce
- back into the cooking vessel and let simmer for 5 minutes.
- 3. To serve, toss sauce with pasta, reserved bacon, basil and grated Parmesan.