Active Time
Total Time
40 MIN
Serves : 6
© Stephanie Meyer

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

The vodka sauce can be refrigerated for up 3 days.

You May Like

Aggregate Rating value: 5

Review Count: 3467

Worst Rating: 0

Best Rating: 5

Author Name: Wendy R

Review Body: This recipe is excellent! I have made it multiple times with rave reviews from my family and friends. The only changes I have made to the original recipe is to simmer to sauce for 45 minutes instead of 10 minutes (mostly because I had the time and wanted the tomatoes to break down a little more and the flavor to deepen) as well as using diced pancetta instead of bacon (because that is what I had on hand at the time). I think the peas add a wonderful pop of freshness and a nice hint of green. This has become one of our go-to pasta recipes!

Review Rating: 5

Date Published: 2017-05-01