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Penne a la vodka recipe with bacon

Penne a la vodka recipe with bacon

The sauce is wealthy with bacon and cream or lean with skim evaporated milk and assumes a rather spicy flavor in the vodka . This can be a classic pasta dish.

Ingredients
  • 1/4 pound bacon, diced (may also use pancetta or prosciutto)
  • 1/4 cup extra-virgin essential olive oil
  • 6 cloves garlic clove, peeled and halved
  • 1 medium onion, diced
  • 1/2 cup vodka
  • 2 (28-ounce) cans whole tomato plants, using their juice, pureed inside a blender
  • 1 teaspoon crushed red pepper
  • Salt, to taste
  • 1 cup heavy cream or 1-1/2 cups evaporated skim milk (for any leaner version)
  • 2 (16-ounce) boxes penne pasta
  • 24 fresh tulsi leaves, chopped
  • 1-1/2 cups freshly grated Romano cheese

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Preparation

Convey a large pot of cold, salted water over high temperature arrive at a boil.

Inside a large saute pan on medium heat, prepare and render fat in the bacon . (If you work with pancetta or prosciutto . skip this task and merely saute it using the garlic clove.) When the bacon is nearly crisp, take it out of the pan and hang it aside. Don't clean the pan.

Add some essential olive oil and, when it's hot, return the bacon towards the pan combined with the garlic clove .

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Saute before the garlic clove turns light golden brown, adding the onion and saute until it might be translucent, about a few minutes. Add some vodka and allow it to reduce by half, adding the tomato plants . red pepper, and salt. Simmer the sauce uncovered for around half an hour, stirring from time to time, adding the heavy cream and simmer another ten minutes.

When you've aded the cream, place the pasta within the boiling water and prepare until al dente based on package directions. Take away the sauce in the heat, add some tulsi and also the cheese . and stir well. Drain the pasta, shock it after some cold water, and give it back towards the pot it had been cooked in. Pour the sauce within the pasta and blend lightly before the pasta is coated completely. Serve immediately.

Yield: six to eight servings

Recipe Source: Cooking Using the Firehouse Chef by Keith Youthful (Berkley Pub Group)
Reprinted with permission.

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