MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ricotta Pasta Alla Vodka
Categories: Pork, Vegetables, Cheese, Pasta, Booze
     Yield: 4 servings

          Salt
     1 tb Olive oil
     4 sl Thick-cut bacon (6 oz);
          - coarse chopped
 1 1/2 ts Red-pepper flakes
     1 ts Dried oregano
     4 cl Garlic; crushed but left
          - whole
     1 md Yellow onion; fine chopped
          Fresh ground black pepper
     5 tb Tomato paste; preferrably
          - 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
          Flat-leaf parsley or basil;
          - fine chopped, 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 tb 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.

 Recipe by Eric Kim

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

 Uncle Dirty Dave's Archives

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