1 (12-ounce) box campanelle pasta, cooked according to package instructions
Garnish: grated Parmesan cheese, torn fresh basil, chopped fresh oregano
Instructions
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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/campanelle-vodka-sauce/