Sweet and salty bacon is lightly sautéed in butter, then cooked with vodka, tomato sauce, and cream to create a rich and flavorful sauce for boiled penne. Grate Parmigiano Reggiano on top and serve hot.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente; drain.
Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the bacon and sauté until it is lightly browned.
Add the vodka and stir until it reduces by half, about 4-5 minutes.
Stir in the tomato sauce and cream. Simmer uncovered for 10-12 minutes, stirring every few minutes.
Add the pasta and heat through.
Serve with grated Parmigiano Reggiano.
You can add shrimp in the last few minutes of cooking for a variation. If you like it spicy, add a pinch of red pepper flakes.
Italia, Emilia Romagna
| Energy (kcal) | 340.91 |
| Carbohydrates (g) | 24.19 |
| of which Sugars (g) | 2.07 |
| Fat (g) | 22.6 |
| of which Saturates (g) | 11.89 |
| Protein (g) | 8.23 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.06 |
