Makes about 5 cups of sauce


  • 4      ounces (about 4 slices) smoked bacon, such as
  •         applewood-smoked, cut crosswise into thin strips
  • 1      medium onion, finely chopped
  • 2      garlic cloves, finely chopped
  • ¼     cup double-concentrated tomato paste
  • ⅓    cup vodka
  • 1     large can (28 ounces) crushed tomatoes
  • 1     teaspoon salt
  • ½    teaspoon freshly ground black pepper
  • 1     cup heavy cream
  • 2     tablespoons basil leaves, chiffonade
  •       grated Parmesan, for serving


Nutritional information per serving (½ cup):
Calories 169 (67% from fat) • carb. 10g • pro. 3g • fat 11g • sat. fat 7g chol. 36mg • sod. 401mg • calc. 48mg • fiber 3g


1. Add the bacon to a cold Dutch oven or large, heavy skillet and heat over low heat. Sauté bacon, stirring occasionally, until rendered and crisp, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and reserve.
2. Add the onion and garlic to the rendered bacon fat and sauté over medium heat, stirring frequently, until soft and just golden, about 5 to 7 minutes. Add the tomato paste and cook, stirring, until deepened in color, about 2 minutes. Deglaze with vodka. Stir in the crushed tomatoes, salt and black pepper. Bring the sauce to a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Lower the heat and stir in the heavy cream. For a smooth sauce, transfer sauce to the jar of a blender, or use an immersion blender, to blend until velvety smooth. Pour sauce
back into the cooking vessel and let simmer for 5 minutes.
3. To serve, toss sauce with pasta, reserved bacon, basil and grated Parmesan.


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