Sometimes they make a comeback, even in the kitchen.
It is a quick and easy dish to prepare and, thanks to its many variations, can satisfy even the most demanding of palates.
The origins of this recipe are not clear. According to some, this dish originated in a restaurant in Bologna. According to others, a student attending Columbia University in New York created it, while for others the dish first appeared in a New York restaurant. In short, the only thing that is certain is that Russia has nothing to do with it, despite the main ingredient, which would make you think otherwise.
500 g penne (short pasta)
1 medium red onion
250 g smoked bacon, cut into cubes
½ glass vodka
400 g tomato sauce
150 ml fresh cream
extra virgin olive oil, as needed
salt and pepper, to taste
Sauté the onion in a small amount of olive oil (if you like it spicy, add a bit of hot pepper). Once browned, add the cubed bacon. Brown over low heat, then raise the heat and add the vodka.
When the alcohol has evaporated completely, add the tomato sauce, salt and pepper, and cook, uncovered, over medium-low heat for at least ten minutes.
Add the cream and cook for a few minutes until it thickens. Remove from the heat and let sit.
Cook the pasta until al dente, drain and mix with the sauce still in its pan. The warm sauce and pan will finish cooking the pasta.
Buon Appetito, Enjoy it!