An updated, simple twist on this classic Italian pasta dish.
1/2 tablespoon of olive oil
2 thick-cut slices of bacon, sliced
2 shallots, halved and sliced
1/2 pound of mezze penne
4 cups of vegetable stock, or enough to cover the pasta
1/2 cup of tomato puree
2 ounces of vodka
1 to 2 tablespoons of cream
Pecorino Romano cheese, for garnish
Let's get Cooking...
Add oil to a deep-set pan over medium-high heat. Add the bacon slices to the pan and cook until they start to render some of their fat, coating the bottom of the pan.
Add the shallots and stir to soften in the bacon fat. Add the pasta and stir to coat in the oil. Then pour enough vegetable stock to cover the pasta completely.
Turn the heat up to high. Bring to a boil to reduce liquid as it is absorbed by the pasta.
After 5 to 6 minutes, add tomato puree and stir to combine. Drop the heat to medium and simmer. Stir in vodka. Continue to cook until pasta is al dente. Stir cream through the pasta to finish and top with cheese. Enjoy!