Ricotta Pasta Alla Vodka
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Italian
- 2 Tbsp salt
- 1 Tbsp olive oil
- 6 slices thick-cut bacon coarsely chopped
- 1 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1 Tbsp minced garlic
- 1 medium yellow onion finely chopped
- 1 tsp freshly ground black pepper
- 5 Tbsp tomato paste
- 1 cup vodka
- 1 pound fusilli
- 1 cup heavy cream
- 1 cup Parmesan cheese finely grated
- 1 cup whole-milk ricotta
- basil leaves finely chopped or torn
- 1/4 cup Parmesan-Romano cheese coarsely grated
Bring a large pot of salted water to a boil.
Heat a large Dutch oven over medium-high. Add the oil and chopped bacon and cook, stirring occasionally, until the bacon is crispy, about 5-8 minutes. Carefully drain all but 3 tablespoons of the bacon fat, reserving any excess for later.
Lower the heat to medium. Stir in the red-pepper flakes, oregano, and garlic and cook for just a few seconds. Immediately add the onion, season generously with salt and pepper and cook over medium-high, stirring, until the onion is translucent, about 5 minutes. Add more bacon fat if the pan begins to dry out.
Add the tomato paste and stir constantly until slightly darker in color, about 3 minutes.
Turn off the heat and stir in the vodka.
Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente.
While the pasta cooks, turn the heat under the sauce to high and cook, stirring constantly, until reduced by three-quarters, about 2 minutes.
Add the cream and bring to a simmer. Remove from heat.
Reserve 2 cups of the pasta water. Drain the pasta and add to the pan with the sauce, along with 1 cup pasta water and the grated parmesan cheese. Cook over medium-high, stirring continuously for about 5 to 7 minutes. Add more pasta water if the sauce looks dry. Season with more salt and pepper to taste.
Divide the pasta among plates, sprinkling with parmesan-romano and dolloping each serving with three spoonfuls of ricotta. Top with the fresh basil.
Recent Comments