Ingredients with Measurements:
- 1 pound penne pasta
- 6 slices of bacon, diced
- 1 cup sliced mushrooms
- 1/2 cup vodka
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes. Remove the mushrooms and set aside.
4. Add the minced garlic and red pepper flakes to the skillet and cook for 1-2 minutes until fragrant.
5. Pour in the vodka and let it simmer for 2-3 minutes until it has reduced by half.
6. Add the crushed tomatoes to the skillet and stir to combine. Let the sauce simmer for 10-15 minutes until it has thickened.
7. Stir in the heavy cream and grated Parmesan cheese until the cheese has melted and the sauce is creamy.
8. Add the cooked penne pasta, bacon, and mushrooms to the skillet and toss to coat with the sauce.
9. Season with salt and pepper to taste.
10. Serve hot with fresh basil leaves for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 22g
Saturated Fat: 11g
Cholesterol: 60mg
Sodium: 800mg
Carbohydrates: 64g
Fiber: 5g
Sugar: 9g
Protein: 20g
Substitutions for ingredients:
- Pancetta or prosciutto can be substituted for bacon.
- Any type of mushrooms can be used.
- Half and half or milk can be substituted for heavy cream.
- Pecorino Romano or Asiago cheese can be substituted for Parmesan cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of pasta such as fettuccine or rigatoni.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be sure to cook the bacon until crispy for the best texture.
- Use a good quality vodka for the best flavor.
- Let the sauce simmer for at least 10 minutes to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in a large serving bowl or individual pasta bowls.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to cook the bacon and mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
Vodka sauce originated in Italy and is typically made with tomato sauce, cream, and vodka.
Flavor profiles:
Creamy, savory, and slightly spicy.
Serving suggestions:
Serve with a glass of red wine or a vodka martini.
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Region: Italian