Sometimes all you want in life is sauce and pasta. This sauce is something special; creamy and cheesy and indulgent. The penne has ridges to help the sauce cling to it better, so every delicious pasta morsel is enrobed by a thick coat of orange red sauce.
Tomato passata is a tomato puree that has been passed through a food mill to remove any seeds or skin remaining. It helps make this sauce super smooth. Add in vodka, heavy cream and my two favorite hard cheeses and you have a flavor explosion. This is a weeknight dish that feels like a weekend treat. Enjoy!
1 pound spaghetti
4 slices of bacon, diced
2 tablespoons olive oil
3-4 cloves of garlic, minced
1 large sweet onion, diced
pinch red pepper flakes
12 ounces box tomato passata
1/2 cup vodka
1/2 cup heavy cream
1/2 cup pecorino romano and parmigiana reggiano cheese
Fresh parsley, for garnish
Salt and pepper to taste
Heat two tablespoons of olive oil in a large saucepan. Add the bacon and cook until crispy. Add the garlic, red pepper flakes and onion and saute over medium heat for 3 to 4 minutes until the onion is translucent.
Add the vodka and cook until the alcohol has reduced by 3/4. Add the tomato passata and bring to a simmer. Add the cream and cheeses and cook on a simmer until the sauce reduces into your desired consistency, about 30 minutes.
Bring a large pot of heavily salted water to a boil; add the pasta and cook to package instructions.
Toss in the pasta. Taste and adjust seasoning. Garnish with parsley and serve!