Tomato Cream Sauce With Rigatoni

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 -5 slices bacon, chopped into small pieces (6oz)
• 2 large onions, diced
• 1/2 cup wine
• 1/4 cup extra virgin olive oil
• 3 tablespoons garlic, chopped (i often use entire head)
• 1/2-1 teaspoon crushed red pepper flakes
• 106 ounces san marzano tomatoes
• 1 tablespoon sugar
• 10 fresh basil leaves
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, fresh ground
• 1/2 cup vodka
• 1 cup parmesan cheese, fresh grated
• 1 pint heavy cream
• 1 lb rigatoni pasta, cooked al dente

Recipe

• 1 in large pot cook bacon and onion until bacon close to well browned and onion soft. about 8-10 minutes.
• 2 while bacon and onion are cooking crush tomatoes by hand in large bowl.
• 3 deglaze pot with wine over high heat. scrape bottom of pot to get all the brown goodness off. continue until wine is evaporated.
• 4 add oil, garlic and red pepper flakes to bacon and onion. cook 1 minute.
• 5 then add tomatoes, sugar, basil, salt, and pepper to pot. bring to boil.
• 6 then lower heat to med; simmer 1 hour uncovered.
• 7 add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. taste for seasonings.
• 8 keep heat on low until ready to serve.
• 9 pour several ladles sauce over hot pasta in a big bowl. give it time to absorb a bit before serving.
• 10 serve with freshly grated parmesan and crusty garlic bread to sop up all that beautiful sauce.