Rigatoni vodka sauce (pink sauce)

Ingredients (2 ppl)

• 120g of pasta

• 1/2 pack of bacon cut

• 8 cloves of garlic slice / chopped

• 1tsp chili flakes (or less if you don’t eat spicy)

• 1/2 can of tomato paste

• 2 shots of vodka (maybe 1 extra for yourself)

• 1/4 cup of heavy cream or any cooking cream

• Couple of herbs sliced (Basil, Parsley etc.)

• Salt and pepper to taste

Steps

1. In a pan, fry your bacon. In the mean while start boiling a pot of water. Salt the water accordingly!

2. Once the bacon is crispy, leave it aside. Put garlic into the bacon oil along with the chili flakes. Put the rigatoni (or your favorite pasta) into the pot. Time your pasta using a stop watch so you do not miss the aldente window!

3. Once the garlic seems like it’s nearing crispiness add tomato paste. Stir quickly and add a big spoon of pasta water. It will help the pan not burn the sauce mixture. Leave the sauce in this state for a minute.

4. Add vodka. (Always remember to have high heat when adding alcohol so that it evaporates and leave a good taste for your sauce). Stir!

5. When the time is -1 minute to aldente (or the minute on the package), add the pasta into the sauce. Add 1 cup of pasta water as well. (less if you like really creamy pasta). Remember to have high heat here too.

6. As the timer nears the end of the aldente time for the pasta, turn off the heat. Add cream and stir it so that everything is mixed well. Taste and salt your pasta here. Add more pasta water if you feel like it’s too dry. The salt in pasta water should already help with the flavors.

7. Serve with herbs and bacon as garnish!