Ingredients
- 400 gr Pennoni
- 1 big onion
- 200 gr Cubed bacon
- 400 gr Tomato sauce
- 200 ml Cream
- 120 ml Vodka
- Extra virgin olive oil
- 50 gr Parsley
- salt
- pepper
Method
In a pan pour extra virgin olive oil and sauté the chopped onion. Add the diced bacon and let it go for a few minutes until golden, being careful not to burn the onion. Do it all over medium-low heat.
Now comes the very important part !!!!!! Pour the vodka and make the flambé ….. Let it go until the flame
disappears on its own. Its importance lies in the fact of giving the smoked bacon touch, so as to finally transmit it to the whole seasoning.
After this operation, pour the tomato sauce and cook for a few minutes. Arrange salt and pepper.
Stir in the previously chopped parsley and mix.
When the sauce is almost ready, add the cream and finish cooking with it, so that the sauce becomes creamy.
Mix with the pasta, when cooked, and mix so as to flavor the best.
