Ricotta Pasta Alla Vodka Recipe

Name: Ricotta Pasta Alla Vodka Recipe
Ingredients: Kosher salt; 1 tablespoon olive oil; 4 slices thick-cut bacon (6 ounces), coarsely chopped; 1 1/2 teaspoons red-pepper flakes; 1 teaspoon dried oregano; 4 large garlic cloves, crushed but left whole; 1 medium yellow onion, finely chopped; Freshly ground black pepper; 5 tablespoons tomato paste, preferably double-concentrated; 3/4 to 1 cup vodka, depending on how boozy you want it; 1 pound fusilli, penne or rigatoni; 1 cup heavy cream; 4 ounces Pecorino Romano or Parmesan, finely grated (1 cup); 1 cup/8 ounces whole-milk ricotta; Finely chopped flat-leaf parsley or basil, for serving

"In a 1974 cookbook, the Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, "furious pasta," a chile-vodka-spiked tomato number It’s one of the first written accounts of vodka in pasta The alcohol is said to help fat disperse more evenly, keeping the sauce emulsion glossy and creamy, and to help you smell, and in turn taste, the sauce's flavors in a heightened way..."

INGREDIENTS

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Kosher salt

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1 tablespoon olive oil

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4 slices thick-cut bacon (6 ounces), coarsely chopped

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1 1/2 teaspoons red-pepper flakes

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1 teaspoon dried oregano

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4 large garlic cloves, crushed but left whole

•

1 medium yellow onion, finely chopped

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Freshly ground black pepper

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5 tablespoons tomato paste, preferably double-concentrated

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3/4 to 1 cup vodka, depending on how boozy you want it

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1 pound fusilli, penne or rigatoni

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1 cup heavy cream

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4 ounces Pecorino Romano or Parmesan, finely grated (1 cup)

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1 cup/8 ounces whole-milk ricotta

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Finely chopped flat-leaf parsley or basil, for serving

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