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    Home » Main Dishes » Pasta

    Penne alla Vodka with Bacon

    Published: Apr 16, 2020 · Modified: May 17, 2020 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    pan of pasta with vodka sauce

    My Penne alla Vodka with Bacon features a secret ingredient for the best vodka sauce ever! Don't miss this recipe that's a family favorite!

    pan of pasta with pink sauce

    They say that necessity is the mother of invention. I can vouch for that.

    My vodka sauce recipe was born the evening I couldn't find the plain vodka. My hubby was out of town, I was all set to try my idea for pasta alla vodka with bacon, and I found myself staring at the liquor shelf for 20 minutes.

    Where did the vodka go?

    I did find peanut butter vodka (which in theory, sounds like the greatest invention known to woman, but in reality, not so much)...and pomegranate vodka. It was decision time.

    I either had to figure out something else for dinner or give the pomegranate vodka a try. I knew it might be weird (and maybe okay at best), but oh my, it was WONDERFUL!

    bacon, cream, can of tomatoes, seasonings, butter, oil

    The vodka cream sauce has a mild, slightly fruity undertone that Makes. This. Dish.

    Plus...there's bacon. Need I say more?

    This is one of our favorite sauce recipes!

    What's a shallot?

    If you've never used shallots, they look like small brown onions on the outside. When you peel them, you will find clusters of purple cloves.

    They taste like mild onions, yet sweeter, and almost melt when sautéed. The result is delicious flavor without noticeable chunks.

    I love them in pasta dishes such as bucatini with clams and spaghetti carbonara. But, if you don't have a shallot in the house, you could substitute half of a small red onion.

    How to make penne alla vodka with bacon

    You'll start by making the vodka blush sauce. Sauté a chopped shallot in some butter and olive oil.

    chopped shallots, pan with vodka sauce and cheese, pan of vodka sauce

    You'll add the pomegranate vodka (substitute plain vodka if necessary) and cook it down for three minutes. Most of the alcohol will evaporate.

    Next, you'll add crushed tomatoes (nice and thick!), ¾-inch pieces of cooked bacon, heavy cream and pepper. You'll let the sauce cook for 20 minutes.

    When the sauce has five minutes left to cook, you'll stir in some freshly grated Parmesan cheese. You'll taste to see if the vodka sauce needs salt. (It'll depend on the brand of tomatoes you used.)

    plate of pasta with creamy tomato sauce

    Finally, you'll stir in cooked pasta. Penne is traditional, but you could make rigatoni alla vodka or substitute ziti or fettuccine. Serve each portion with additional Parmesan and red pepper flakes!

    Where to get pomegranate vodka

    You can purchase pomegranate vodka at the liquor store or through an online vendor.

    You also could try adding a little pomegranate juice (affiliate link) to regular vodka.

    When I finally found the plain vodka

    Remember how I couldn't find the regular vodka? It turns out, my hubby stores it in the freezer.

    That's where I had seen it! How come I never learned vodka doesn't freeze back in Honors Chemistry in Catholic high school?

    Oh wait...never mind.

    Here's the thing...when I tested this recipe with plain vodka, it was good. But it lacked the "wow factor" from the pomegranate vodka. Regular vodka just produces a strong alcohol taste, without flavor.

    I decided then and there...there's no going back. Pomegranate vodka for the win!

    And no one will be able to guess the secret ingredient!

    More creamy pasta dishes

    • Creamy Smoked Salmon Pasta
    • Garlic Alfredo
    • Pumpkin Alfredo
    • Italian Mac and Cheese
    • Cacio e Pepe
    • Linguine with Creamy Walnut Sauce

    More delicious sauces

    • Easy Marinara
    • Pork Rib Tomato Sauce
    • Bolognese
    • Sauce with Meatballs
    • Basil Pesto
    • Spinach Pesto

    Enjoy!

    (Recipe Source: Cooking with Mamma C. Originally published on September 3, 2014 and updated now with new photos and text. )

    pan of pasta with vodka sauce

    Penne alla Vodka with Bacon

    My Penne alla Vodka with Bacon features pomegranate vodka for the best vodka sauce ever! You must try this recipe that's a huge family favorite!
    4.86 from 7 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian-American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 593kcal
    Author: Mamma C

    Ingredients

    • 2 tablespoons olive oil
    • 1 tablespoon salted butter
    • 1 medium-to-large shallot (chopped)
    • ⅓ cup pomegranate vodka
    • 28 oz. can crushed tomatoes
    • ½ cup whipping cream (liquid)
    • 6 strips of lean bacon (cooked in microwave and cut into small pieces with scissors)
    • ¾ teaspoon black pepper
    • ¼ cup freshly grated Parmesan cheese (plus extra for serving)
    • salt for cooking pasta (plus salt for the sauce, if needed)
    • 1 pound penne pasta (or ziti, rigatoni or fettuccine)
    • red pepper flakes for serving
    US Customary - Metric
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    Instructions

    • Cook the bacon in the microwave until it's just done and no longer pink. (Wash your hands after touching any raw bacon.) While the bacon is cooking, peel and chop one whole shallot. When the bacon is done, blot it with paper towels and cut the bacon into ¾-inch pieces.
    • Heat a large skillet on medium-high. Add oil and butter and stir to melt the butter. Add shallots. Cook until tender. Stir in the vodka and let it cook for 3 minutes to reduce. Stir in crushed tomatoes and the bacon. Put the heat on low and add cream. Stir to combine. Add about ¾ teaspoon black pepper. Let the sauce cook on low for 20 minutes, adding cheese during the last five minutes. After the cheese is added, taste for salt. Salt lightly if needed.
    • While the sauce is cooking, put a large pot of water on the stove to boil with about a teaspoon of salt. About 10 minutes before the sauce is done, add pasta to the boiling water. Cook the pasta until al dente (check it three minutes before the al dente time listed on the package.) Drain the pasta. Add the cooked pasta to the skillet with the sauce and stir to combine.
    • Serve with extra grated Parmesan and red pepper flakes at the table.

    Video

    Notes

    Where to get pomegranate vodka
    You can purchase pomegranate vodka at the liquor store or through an online vendor.You also could try adding a little pomegranate juice (affiliate link) to regular vodka.
    What's a shallot?
    If you've never used shallots, they look like small brown onions on the outside. When you peel them, you will find clusters of purple cloves. They taste like mild onions, yet sweeter, and almost melt when sautéed. The result is delicious flavor without noticeable chunks. If you don't have a shallot, you could substitute half of a small red onion.

    Nutrition

    Calories: 593kcal | Carbohydrates: 68g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 413mg | Potassium: 638mg | Fiber: 5g | Sugar: 8g | Vitamin A: 680IU | Vitamin C: 13mg | Calcium: 124mg | Iron: 3mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
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    Reader Interactions

    Comments

    1. Mia

      November 29, 2021 at 11:32 pm

      5 stars
      Excellent! I have been trying to copy a local restaurant's recipe - this is the closest I've come yet! My husband prefers an anti-chunk sauce lol. So next time I plan to reduce the pasta to 3/4 lb, ~double the cream (this might be a bit much but I will try), puree the crushed tomatoes, and chop the shallots really well (think food processor). The flavors are exactly what we love - I am just trying to perfect the consistency we like :). Thank you!

      Reply
      • Mamma C

        November 30, 2021 at 6:54 am

        Hi Mia - I'm so glad to hear that! Enjoy.

        Reply
    2. David Medsker

      September 17, 2014 at 11:41 pm

      5 stars
      Made this tonight, and my kids, ages 7 and 5, asked for fourths. FOURTHS. Your family recipe has now become ours. Thank you for sharing it with us. 🙂

      Reply
      • Mamma C

        September 18, 2014 at 8:25 am

        David, you made my day! I'm so happy to hear your kids loved this. 🙂

        Reply
    3. Cheryl "Cheffie Cooks" Wiser

      September 06, 2014 at 10:45 pm

      Greetings Andrea, long time no hear?! The story about the Vodka is too hilarious for words. I am glad you discovered by incident the new recipe! Cheryl.

      Reply
      • Mamma C

        September 07, 2014 at 10:19 am

        Hi, Cheryl. I thought of you because there's no garlic in this one! The shallots work wonders. 🙂

        Reply
    4. Tekesha

      September 03, 2014 at 11:31 am

      I frequently find myself staring at the liquor cabinet wondering where all the vodka has gone . . . and it ain't in the freezer! Ha ha ha! This look excellent. Looking forward to giving it a try! 🙂

      Reply
      • Mamma C

        September 03, 2014 at 11:39 am

        Hahaha, Tekesha! I am cracking up over here. I hope you try it!

        Reply

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