Ingredients
2 tbs olive oil
8 oz Canadian bacon, diced
1 medium onion, finely chopped
5-6 garlic cloves, pressed
1 15 oz can diced tomatoes
1 28 oz can crushed tomatoes
1/2 tsp crushed red pepper
2 tsp sugar
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/2 cup vodka
1/2 cup heavy cream
3/4 cup grated Parmesan, plus extra for serving
1/3 cup fresh basil, chopped
1 lb penne pasta
Chopped Italian parsley, for serving
Preparation
Heat oil in a large Dutch oven over medium high heat. Add Canadian bacon and cook, stirring occasionally, for about 4 minutes. Remove bacon to a bowl with a slotted spoon and set aside.
Reduce heat to medium, add the onion and cook until softened and beginning to brown. Add the garlic and saute for 2 minutes. (During this process you can add a little olive oil if the pan is too dry.)
Stir the tomatoes, red pepper flakes, sugar, basil, salt and pepper into the onion mixture, increase the heat and bring to a simmer. Cook for 8-10 minutes. Reduce heat to low and stir in heavy cream, vodka, Parmesan cheese and cooked bacon.
While making the vodka sauce, bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and combine with the sauce.
Sprinkle with fresh parsley and serve with fresh Parmesan.
