Rigatoni Ala Vodka with Bacon and Onions
by Gina Jantzen

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Course: Main
Cuisine: Italian
Food Group: Pasta
Serves: 4


5 piece(s) Bacon, cut into 1/4 inch pieces
2 cup(s) Yellow onions, chopped
1 teaspoon(s) Red pepper flakes (less if you don't like medium spice)
2 tablespoon(s) Garlic, minced (about 8 cloves)
14 ounce Can of crushed tomatoes
1/2 - 3/4 cup(s) Green peas, frozen
1 cup(s) Vodka
1 cup(s) Heavy cream
1/4 cup(s) Basil, chopped (or little less)
1 pound(s) Rigatoni
Romano Cheese
Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until just al dente. Drain in a colander. Meanwhile, in a skillet, cook the bacon over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. Add the onions and crushed red pepper and saute until soft and slightly caramelized, about 6 minutes. Add the garlic and cook for 3 minutes. Add the tomatoes and stir well to combine. Cook for 2 minutes, stirring. Add the vodka and cook until slightly reduced, 5 minutes. Add the peas and cream, and cook, until thickened, about 2 minutes. Remove from the heat and stir in the basil. Add to the pasta and toss to combine. Serve immediately with grated Romano.