- 1/4 pound applewood smoked bacon, cut into 1/2-inch pieces
- 2 cups finely chopped onion
- 1/2 teaspoon crushed red pepper
- Kosher salt
- 2 tablespoons minced garlic
- 1 cup vodka
- One 28-ounce can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup frozen peas, thawed
- 1/3 cup torn basil leaves
- Freshly ground pepper
- 1 pound dried farfalle pasta
- Parmigiano-Reggiano, for serving
- In a large, deep skillet, cook the bacon over moderate heat, stirring occasionally, until browned and nearly crisp, about 8 minutes. Add the onion and crushed red pepper, season with salt and cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Carefully add the vodka and cook, scraping up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Uncover and simmer until reduced slightly, about 5 minutes longer. Stir in the cream and peas and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Stir in the basil and season with salt and pepper.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and cook over moderate heat, stirring, until the pasta is coated, 1 to 2 minutes. Transfer the pasta to bowls, sprinkle with Parmigiano-Reggiano and serve right away.
The vodka sauce can be refrigerated for up 3 days.