Summary

Ingredients

• 130 g bacon, Italian (pancetta)
• 1 can tomato (s), (pizza tomato)
• 2 peperoncini, dried, finely chopped
• 150 ml sweet cream, whipped until stiff
• 8 cl vodka
• olive oil
• salt and pepper
• 330 g penne riate or fine linuine
• Parmesan, freshly grated

Print Recipe Pin Recipe

Instructions

1. The quantities apply to 2 people who are hungry!
2. Cut the bacon into small cubes and leave it in a little olive oil over medium heat (you can still see the oil!). Add the tomatoes and the finely chopped peperoncini and season with salt and pepper to taste (it will be even milder later with the cream). Add a first good shot of vodka (approx. 4 cl) and reduce everything to a creamy consistency. The time depends on the water content of the tomatoes, but anything under 10 minutes is certainly too short.
3. Now whip the cream until stiff and cook the pasta. Important: do the first bite test approx. 2 minutes before the specified cooking time is up - the pasta must (!) Out of the water when it is still very al dente. Let the sauce continue to simmer and stir in a strong dash of vodka. Remove from the hotplate and add the drained pasta. Now fold in the whipped cream and let the whole thing sleep for another 2 minutes on a slightly warm plate.
4. Serve on plates, sprinkle with the parmesan if you like and enjoy!
5. P.S. If you like it even more spicy, you can of course be more generous with the peperoncini!
6. Have fun cooking at home!