Monday, May 02, 2011


Kosher salt
12-16 oz pasta
16-24 meatballs, thawed if frozen
3-6 slices bacon
1 small yellow onion, chopped
1-2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta.

Fry bacon until crisp in a large skillet. Remove to paper towels. Add the onion and shallots to the bacon drippings in the skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Crumble the bacon into the skillet over the onions and add the meatballs, cooking until the meatballs are warmed. Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes. Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.

bacon recipe courtesy of: Krista, Krista's Kitchen, March 9, 2011

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