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
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Ingredients
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1/2 pound
frozen pasta (or regular pasta) -- penne/rigatoni/bowie
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1/4 pound
frozen bacon (or fresh bacon; or turkey bacon)
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3 tablespoons
frozen butter (or fresh)
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1/2 cup
vodka
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2 cups
tomato sauce
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3/4 cup
heavy cream
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Pinch
salt and pepper
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1/2 cup
parmesan
Directions
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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.
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Take frozen bacon and with a sharp or serrated knife, chop horizontally into six ½” cubes.
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Over medium/high heat, melt butter in a large skillet. When butter starts to foam add bacon. Sauté until lightly browned.
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Add vodka to skillet and stir over high heat until it evaporates (about 5 minutes).
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Reduce heat to low, stir in the tomato sauce until heated through.
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Stir in the cream and continue stirring until it is heated through. Season with salt and pepper.
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Remove the skillet from the heat and stir in the pasta to coat. Stir in parmesan and serve!
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