Ricotta Pasta Alla Vodka

This dish was inspired by the Italian actor Ugo Tognazzi's 'furious pasta', aiming for a perfect blend of spice and booziness with a touch of creamy ricotta for balance. It's a delightful mix of vodka-spiked tomato sauce and pasta.

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 0 Kosher salt to taste
• 0 Water for boiling
• 1 tablespoon Olive oil
• 4 slices Bacon thick-cut, coarsely chopped
• 1.5 teaspoons Red-pepper flakes
• 1 teaspoon Dried oregano
• 4 Garlic cloves crushed, whole
• 1 Yellow onion finely chopped
• 5 tablespoons Tomato paste preferably double-concentrated
• 1 cup Vodka adjust to taste
• 1 pound Fusilli, Penne or Rigatoni as per preference
• 1 cup Heavy cream
• 2 cups Pasta water reserved
• 4 ounces Pecorino Romano finely grated
• 8 ounces Whole-milk ricotta
• 0 Flat-leaf parsley finely chopped

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat a large, high-sided skillet over medium-high. Add olive oil and bacon; cook until crispy.
3. Add red-pepper flakes, oregano, and garlic. Cook until fragrant. Add onion and cook until translucent.
4. Stir in tomato paste and cook until darker in color, then add vodka.
5. Cook pasta according to package instructions, two minutes shy of al dente.
6. In the skillet, add cream; bring to simmer, then remove from heat.
7. Combine the pasta with the sauce, add pasta water, and Pecorino cheese. Cook until sauce coats the pasta.
8. Serve the pasta topped with ricotta cheese and parsley.