17
Smoky Vodka Sauce
Bacon adds a depth of smoky flavor to this version of
the beloved sauce. Reserving the bacon until the end preserves
its integrity and adds a satisfying crunch element to the
finished dish.
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
¹⁄
³
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
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.
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
Alfredo Sauce
A little of this traditional and creamy sauce goes a long way.
Pair it with any type of pasta, in addition to the standard fettucine.
Makes about 2 cups
2 cups heavy cream
2 garlic cloves, crushed
4 ounces Parmigiano-Reggiano cheese, grated
3 ounces Italian Fontina cheese, shredded
4 ounces mascarpone
½ teaspoon freshly ground white pepper
¼ teaspoon freshly grated nutmeg
1. Put the heavy cream and garlic into a medium saucepan
and place over medium heat. Keep an eye on the cream –
once it just comes to a boil, reduce heat immediately, in
order to maintain a steady simmer. Cream will boil over if
temperature is not reduced.
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