Kicked Up Pasta Rags with Vodka Sauce (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 pound bacon, cut into 1/2-inch pieces |
2 cups finely chopped yellow onions |
1/2 teaspoon crushed red pepper |
2 tablespoons minced garlic |
1 (14-ounce) can crushed tomatoes |
1/2 cup fresh or frozen green peas |
1 cup vodka |
1 cup heavy cream |
1/3 cup chopped basil |
4 sheets fresh pasta, (about 1 pound) torn into rags about 3-inches by 1-inch each |
grated parmesan, for serving (optional) |
Directions:
1. Bring a large pot of salted water to a boil.
2. In a skillet, cook the bacon over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. Add the onions and crushed red pepper and saute until soft and slightly caramelized, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and stir well to combine. Cook for 2 minutes, stirring. Add the vodka and cook until slightly reduced, 3 to 4 minutes. Add the peas and cream, and cook, until thickened, about 2 minutes. Remove from the heat and stir in the basil.
3. Cook the pasta in the boiling water until just al dente, about 2 minutes. Drain in a colander. Add to the pasta sauce, and toss to combine. Serve immediately with grated Parmesan, if desired.
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