PASTA "RAGS" WITH VODKA SAUCE
Source of Recipe
LSR2002 CF
Recipe Introduction
I've used the recipe below several times and really liked it. I didn't use the bazcon, just sauteed the onion in a little EVOO and I didn't add the peas, although I served peas as a side. We had this over sliced BS Chicken breast on pappardelle. Even though this recipe has red pepper flakes in it, the vodka adds another pleasant kick. The recipe is from Emeril on the Food Network. After making this once, I bought a jar of his vodka sauce and didn't like it at all - go figure! It's just better to make your own.
Lee
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PASTA "RAGS" WITH VODKA SAUCE
* 1/4 pound bacon, cut into 1/2-inch pieces
* 2 cups finely chopped yellow onions
* 1/2 teaspoon crushed red pepper flakes
* 2 tablespoons minced garlic
* One 14-ounce can crushed tomatoes
* 1 cup vodka
* 1 cup heavy cream
* 1/2 cup frozen green peas, thawed
* 1/3 cup chopped fresh basil
* 1 pound fresh pasta sheets, torn into 3 x 1-inch "rags," or fresh fettuccine
* Freshly grated Parmigiano-Reggiano, for serving
Fry the bacon in a large skillet over medium heat just until crisp, about 4 minutes. Add the onions and crushed red pepper. Cook, stirring often, until the onions are deep golden, soft, and slightly caramelized, about 10 minutes. Add the garlic and stir for 1 minute. Stir in the tomatoes. Bring to a boil, stirring often, and cook for 2 minutes.
Add the vodka and cook until the sauce is slightly reduced, about 4 minutes. Stir in the cream and peas. Cook until thickened, about 2 minutes. Remove from the heat and stir in the basil. Cover and keep warm.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook the pasta in the boiling water until just al dente, about 4 minutes. Drain in a colander. Return to the pot.
Add the sauce to the pasta and mix well. Serve immediately in soup bowls, with the cheese passed on the side.
Yield: 4 servings
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