Description
The bacon gives the creamy tomato sauce the slightest sweetened smokiness. This is a great all-around dish for anytime you’re feeling like something ordered right out of an Italian restaurant in New York City.
Ingredients
Scale
- 1, 28 oz can of whole peeled San Marzano tomatoes
- 1/4 cup of olive oil
- 1 Vidalia onion, finely chopped
- 5–6 slices of bacon finely diced ( I cut mine with kitchen shears, which is much easier than trying to do so with a kitchen knife)
- 3 large cloves of garlic
- 1–2 tsp. hot red pepper flakes
- 1/4 cup condensed tomato paste
- 2 ounces of Grey Goose Vodka
- Salt and Pepper to taste (Please heavily salt pasta water, and add salt to sauce if needed at the end.)
- Pinch of sugar
- 1 box Barilla Rigatoni
- 1/4 cup heavy cream
Instructions
- Puree tomatoes in a blender.
- Heat olive oil in large pan or Dutch oven.
- Add onions, and cook until almost translucent.
- Add hot red pepper flakes.
- Add bacon. Cook until fat is rendered.
- Add garlic. Cook until fragrant.
- Add in tomato paste and stir around for about 2 minutes or until darker in color.
- Add in vodka. Cook for about a minute or so until reduced.
- Add pureed tomatoes.
- Bring to a boil , then let simmer with lid partially off for about 40 minutes.
- Bring a heavily salted pot of water to boil and cook rigatoni until al dente.
- Stir in a bit of sauce to rigatoni to lightly coat it. Don’t pour in all of the sauce. You don’t want it overly saucy.
- Drizzle heavy cream into pasta until a desired consistency is reached. I usually use about 1/4 of a cup.
- Enjoy!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Pasta
- Cuisine: Italian-American