Ingredients

For the Pasta:

• 12 oz (360 g) penne pasta
• Salt, for pasta water

For the Sauce:

• 3.5 oz (100 g) fresh liquid cream
• 7 oz (200 g) tomato puree
• 2.5 oz (70 g) bacon, diced
• 1 shot vodka
• ½ onion, finely chopped
• Salt, to taste

Step-by-Step Instructions

1. Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Add the penne and cook according to package instructions until al dente.

2. Prepare the Sauce:

1. Heat a large skillet over medium heat.
2. Add the diced bacon and cook for 3–4 minutes, allowing it to release its fat and become slightly crispy.
3. Stir in the chopped onion and sauté until softened and fragrant, about 2 minutes.

3. Add the Vodka:

1. Deglaze the pan with the shot of vodka, stirring to combine.
2. Allow the alcohol to evaporate, about 1–2 minutes.

4. Add the Tomato and Cream:

1. Stir in the tomato puree and a pinch of salt.
2. Lower the heat and simmer for 5–10 minutes, letting the sauce reduce slightly.
3. Stir in the fresh cream and cook for another 1–2 minutes, until the sauce is creamy and well-blended.

5. Combine Pasta and Sauce:

1. Drain the pasta and add it directly to the skillet with the sauce.
2. Toss over high heat for 30 seconds to coat the penne evenly.

Serving Suggestions

• Freshly grated Parmigiano Reggiano cheese
• Chopped parsley or basil, for a pop of color
• Crushed red chili flakes, for a hint of heat (optional)