Featured on The Berry on 26th Feb 2013
Cooking time: 30 mins
What you need:
2 Tbsp Olive Oil
100 gms Bacon, finely chopped (optional)
1 Med Onion, finely chopped
3-4 Garlic cloves, minced
200ml/ 1 packet Tomato Puree (I used Dabur Hommade)
2 Tbsp Tomato Ketchup (I used Maggi Hot and Sweet sauce)
1/2 tsp Chilli flakes
1 tsp Sugar
1/3 cup/ 80ml Vodka
180 ml Cream (I used Amul)
350 gms dried Penne pasta
Salt to taste
1 tsp Mixed dried Herbs
1/4 cup grated Parmesan Cheese
What to do:
Heat the olive oil in a large saucepan over medium-high heat until very hot but not smoking. Add Bacon and cook, stirring occasionally, until crisp, about 4-5 minutes. Remove with a slotted spoon and set aside.
Reduce heat to medium. Add the onions and cook until softened and golden brown, Add in minced garlic. Saute for about 2 minutes. Toss in Chili flakes and sauté. Stir in the vodka (deglaze the pan) and increase heat back to medium-high. Let it simmer for 2 mins. Add the tomato puree, ketchup, sugar, and salt into the onion mixture. Briskly simmer for 8 - 10 minutes, stirring frequently, until the alcohol flavor has cooked off. Reduce heat to low and whisk in heavy cream. Finally add in the parmesan and stir.
Meanwhile, bring a large stockpot of heavily salted water to a boil. Add pasta and cook, stirring occasionally, until al dente or according to package directions. Reserve ¼ cup cooking water before draining.
Gently fold the cooked penne and reserved bacon into the vodka sauce and continue cooking on low heat for another minute. Toss with a bit of pasta water if sauce is too thick.
Season with additional salt and Chili flakes if desired, and serve with fresh Parmesan and chopped Basil.