Pasta night just got a whole lot better thanks to this scratch-made sauce.
Campanelle with Vodka Sauce
Makes 6-8 servings
- 2 tablespoons olive oil
- 1 pound chopped bacon
- 1 cup finely chopped shallots
- 2 tablespoons kosher salt
- 1 tablespoon finely chopped garlic (about 4 cloves)
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 teaspoon finely chopped fresh oregano
- ¼ teaspoon crushed red pepper
- 1 cup vodka
- 1 (28-ounce) can peeled San Marzano tomatoes
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1 cup heavy whipping cream
- ¼ cup grated Parmesan cheese
- 1 (12-ounce) box campanelle pasta, cooked according to package instructions
- Garnish: grated Parmesan cheese, torn fresh basil, chopped fresh oregano
- In a small Dutch oven, heat oil over medium heat. Add bacon and cook until crispy, 5 to 10 minutes. Remove bacon with slotted spoon; let drain on paper towels. Reserve ¼ cup bacon drippings in pot. Reserve ½ cup bacon.
- Return ½ cup bacon to drippings in pan and heat over medium heat. Add shallot, salt, garlic, sugar, black pepper, oregano, and red pepper; cook until shallot is softened. Add vodka and cook until reduced by half. Add tomatoes, using a wooden spoon or spatula to break up any large pieces. Reduce heat to medium-low and simmer until sauce has thickened, 15 to 20 minutes. Add cream and Parmesan; cook until creamy and heated through, 5 to 10 minutes.
- Serve over pasta; sprinkle with reserved ½ cup bacon. Garnish with Parmesan, basil, and oregano, if desired.