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Italian


6 slices bacon, crumbled
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes (or 1 15 ounce can of diced and 1 1 15 ounce can crushed)
salt & fresh ground pepper
1 tablespoon italian seasoning
2 tablespoons sugar
1/4 cup minced onion
1 -4 tablespoon red pepper flakes, to taste
1/4 cup vodka
1 lb penne pasta
1/2 cup heavy whipping cream

Fry bacon in a large skillet or pot over medium-high heat until evenly browned (about 10 minutes).
Remove bacon and put on a plate with paper towel.
Drain some of the drippings from the skillet/pot.
Cook and stir garlic with the bacon grease until garlic is tender; 1-2 minutes.
Stir tomatoes, salt, pepper, Italian seasoning, sugar, and minced onion into the bacon mixture.
Add in the bacon, crumbled.
Simmer for about 15 minutes.
Pour vodka over bacon mixture and simmer until sauce is slightly reduced; about 15 minutes.
Bring a large pot of lightly salted water to a boil.
Cook pasta at a boil, stirring occasionally until pasta is tender yet firm to bite; 8-10 minutes.
Drain and transfer pasta to a serving bowl. Stir in a little oil or butter to keep from sticking.
Stir cream into the vodka sauce and simmer until heated through, about 5 minutes.
Toss penne and vodka sauce together until coated.
Serve warm.

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