Rigatoni with vodka-tomato sauce

Name: Rigatoni with vodka-tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 Onions; 1 Garlic clove; 10 discs Bacon (breakfast bacon); 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 100 g Whipped cream; 400 g short pasta (e.g. rigatoni); 125 g Mozzarella; 1 small bunch/pot of basil; 5-6 Tbsp Vodka

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 Onions
1 Garlic clove
10 discs Bacon (breakfast bacon)
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
100 g Whipped cream
400 g short pasta (e.g. rigatoni)
125 g Mozzarella
1 small bunch/pot of basil
5-6 Tbsp Vodka

Directions

1
For the noodles, bring 3-4 l salted water (approx. 1 teaspoon salt per litre) to the boil. For the sauce, peel onions and garlic and dice finely. Fry the bacon in 2 portions in a large pan without fat on each side until crispy.
2
Take it out and let it drip off on kitchen paper.
3
Sauté onions and garlic in hot frying fat. Stir in tomato paste and sweat briefly. Stir in chunky tomatoes and cream. Season with salt, pepper and 1 pinch of sugar. Bring to the boil and simmer covered over a low heat for 8-10 minutes.
4
In the meantime, pour the pasta into boiling salted water and cook according to the instructions on the packet. Finely dice the mozzarella. Coarsely crumble the bacon. Wash basil, shake dry and pluck off the leaves.
5
Stir the vodka into the tomato sauce. Season to taste again. Drain the pasta and mix immediately with the sauce, bacon, basil and mozzarella. Serve.