If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: It comes from a cookbook I wrote when I practiced law, "Culinary Justice -- A Cookbook for People Who Can't Stomach Lawyers." This recipe is a variation on the recipe of one of my favorite secretaries at my former law firm, Thacher Proffitt & Wood. —kpordum
pound frozen pasta (or regular pasta) -- penne/rigatoni/bowie
pound frozen bacon (or fresh bacon; or turkey bacon)
tablespoons frozen butter (or fresh)
cups tomato sauce
cup heavy cream
pinches salt and pepper
- Defrost previously frozen baggie of pasta – open the baggie and place in a microwave-safe bowl. Add 1-2 TB water to the baggie and microwave on high for 1-2 minutes until it is unfrozen and hot.
- Take frozen bacon and with a sharp or serrated knife, chop horizontally into six ½” cubes.
- Over medium/high heat, melt butter in a large skillet. When butter starts to foam add bacon. Sauté until lightly browned.
- Add vodka to skillet and stir over high heat until it evaporates (about 5 minutes).
- Reduce heat to low, stir in the tomato sauce until heated through.
- Stir in the cream and continue stirring until it is heated through. Season with salt and pepper.
- Remove the skillet from the heat and stir in the pasta to coat. Stir in parmesan and serve!