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Title: Ricotta Pasta Alla Vodka
Categories: Pork, Vegetables, Cheese, Pasta, Booze
Yield: 5 servings

Salt
1 tb Olive oil
4 sl (6 oz) thick-cut bacon;
- coarse chopped
1 1/2 ts Red-pepper flakes
1 ts Dried oregano
4 lg Garlic cloves; crushed but
- left whole
1 md Yellow onion; fine chopped
Fresh ground black pepper
5 tb Tomato paste; pref
- double-concentrated
1 c Vodka
1 lb Fusilli, penne or rigatoni
1 c Heavy cream
4 oz Pecorino Romano or Parmesan;
- fine grated
8 oz Whole-milk ricotta
Fine chopped flat-leaf
- parsley or basil; to serve

Bring a large pot of salted water to a boil.

Heat a large, high-sided skillet over medium-high. Add
the oil and bacon and cook, stirring occasionally, until
the bacon is crispy at the edges, about 5 minutes.
Carefully drain all but 3 tablespoons of the fat,
reserving any excess for later.

Lower the heat to medium. Stir in the red-pepper flakes,
oregano and garlic and cook, stirring constantly, until
fragrant, just a few seconds. Add the onion, season
generously with salt and pepper and cook over
medium-high, stirring, until the onion is translucent,
about 5 minutes. Add more bacon fat if the pan dries
out. Add the tomato paste and stir constantly until
slightly darker in color, about 3 minutes. Turn off the
heat and stir in the vodka.

Add the pasta to the boiling water and cook according to

package instructions until 2 minutes shy of al dente.

While the pasta cooks, turn the heat under the sauce to
high and cook, stirring constantly, until reduced by
three-quarters, about 2 minutes. Add the cream and bring
to a simmer. Take off the heat.

Reserve 2 cups of the pasta water. Drain the pasta and
add to the pan with the sauce, along with 1 cup pasta
water and most of the pecorino. Cook over medium-high,
stirring vigorously with one hand while moving the pan
back and forth with the other, until the sauce glossily
drapes the noodles, 5 to 7 minutes. Add more pasta water
if the sauce looks dry. Fish out the garlic cloves.
Taste and season with more salt and pepper, as desired.

Divide the pasta among plates, sprinkling with any
remaining pecorino and dolloping each serving with three
spoonfuls of ricotta. Top with the parsley, which adds
necessary freshness to counter the richness.

By: Eric Kim

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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... Call me ricist but I prefer potatoes.
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