Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. vesuvio pasta
6 slices of smoked bacon, coarsely chopped
4 garlic cloves, minced
1/4 cup vodka
14 oz. tomato passata
1/4 tsp. salt
1 cup heavy cream
8 oz. smoked mozzarella, chopped
1/4 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parsley, finely chopped
Sauté the chopped bacon in a heavy-bottomed pot or large sauté pan over medium heat until fully cooked. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.
Add the vodka to deglaze.
Add the tomato passata and salt to the pot. Stir and let simmer over low heat for a minimum of 15 minutes to let the flavors meld together. This step is critical so the sauce will have that smoky flavor from the bacon.
While the sauce is simmering, bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.
Meanwhile, remove the sauce from heat and stir in the heavy cream and smoked mozzarella. Add more salt to taste.
Strain the pasta and add to a large sauté pan along with the sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed.
Plate and top with parsley and grated Parmigiano.