Vodka sauce is a really interesting recipe for the uncomplicated fact that vodka doesn’t actually pick out a flavor, soundless when a modest amount is added to a Lycopersicon esculentum sauce such interesting things happen.If yous believe such respected foodologists every bit Alton Brown, at that spot are flavour compounds inward tomatoes that are exclusively liberated past times alcohol, but is that actually it? Is it possible at that spot are things that hap when nosotros combine for certain ingredients that nosotros but don't understand, too never will?
This is a fairly typical vodka sauce recipe amongst ane primary exception – I purpose bacon instead of the traditional Italian pancetta. In illustration yous don't know, pancetta too bacon are really similar, except pancetta is non smoked.
In this recipe I relish the subtle smokiness the bacon brings too I believe it adds a petty extra richness to the dish, which allows me to dial dorsum the cream content. I'm non a big fan of the cream-laden, pale-pink vodka sauces yous run into sometimes.One affair amongst this penne recipe that may appear strange is that I don’t add together garlic. There's precisely about garlic inward the marinara sauce I use, but I don’t add together additional minced garlic at the beginning, every bit ane would assume I might. I precisely similar the sense of savor of this sauce without that "extra" flavor. I can’t actually explicate why, other than to nation precisely because.
If you've never made this earlier too desire precisely about delicious homework, I advise trying a version amongst bacon too thus ane amongst the classic pancetta. I'd honey to listen what yous intend of the differences. Enjoy!
Ingredients:
1 14.5-oz box Barilla multigrain penne pasta
1 tbsp olive oil
4 oz chopped bacon or pancetta
1/2 loving cup vodka
1 modest jump fresh rosemary, whole
1/2 loving cup heavy cream
3 cups prepared tomato/pasta sauce
3/4 loving cup water
salt too fresh terra firma dark pepper to taste
1/2 loving cup freshly grated Parmesan cheese
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