Ricotta Pasta Alla Vodka

Cuisine: Italian
Meal: Dinner
Time: 45 min
Yield: 4 to 6 servings

Ingredients

• Kosher salt
• Olive oil
• Thick-cut bacon
• Red-pepper flakes
• Dried oregano
• Garlic cloves
• Yellow onion
• Black pepper
• Tomato paste
• Vodka
• Fusilli, penne, or rigatoni
• Heavy cream
• Pecorino Romano or Parmesan
• Whole-milk ricotta
• Parsley or basil

Method

1. Bring a large pot of salted water to a boil.
2. Cook bacon in olive oil until crisp at the edges; reserve a few tablespoons of the rendered fat.
3. Add red-pepper flakes, oregano, and garlic, then stir in onion, salt, and pepper.
4. Cook until the onion softens, adding more bacon fat if needed.
5. Stir in tomato paste and cook until it darkens slightly.
6. Turn off the heat and add vodka.
7. Cook pasta until just shy of al dente.
8. Reduce the sauce, add cream, and bring it to a simmer.
9. Add drained pasta, pasta water, and most of the cheese; toss until glossy and coated.
10. Remove the garlic cloves, season to taste, and serve with ricotta, remaining cheese, and herbs.

Paraphrased from a NYT Cooking calendar recipe by Eric Kim.