1 can crushed san marzano tomato, pushed through a fine-mesh strainer
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup heavy cream (120 mL)
1 tablespoon butter
½ cup grated parmesan cheese (55 g), and romano cheeses
For Serving
burrata
olive oil
freshly ground black pepper
fresh basil, chopped
Nutrition Info
Calories 1502
Fat 93g
Carbs 106g
Fiber 8g
Sugar 15g
Protein 56g
How to Make It
1. Step
Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
2. Step
Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2–3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3–4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
3. Step
Add the vodka and cook until almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
4. Step
Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
5. Step
Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
6. Step
Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
