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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