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

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. 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. 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
  3. back into the cooking vessel and let simmer for 5 minutes.
  4. 3. To serve, toss sauce with pasta, reserved bacon, basil and grated Parmesan.