Ricotta Pasta Alla Vodka

I love pasta alla vodka but the ricotta takes it to the next level and this is a spicier version than I usually make.

Ingredients

• Salt

• 1 tbsp olive oil

• 4 slices thick-cut bacon, coarsely chopped

• 1 tsp chilli flakes

• 1 tsp dried oregano

• 4 large garlic cloves, minced

• 1 onion, finely chopped

• Black pepper

• 5 tbsp tomato paste, preferably double-concentrated

• 1cup vodka

• 500g fusilli, penne or rigatoni

• 1 cup double cream

• ¾ cup parmesan, finely grated

• 1 cup ricotta

• 1 tbsp finely chopped fresh parsley

Method

1. Cook the pasta and set aside.

2. In a large pan over medium-high cook the bacon until crispy at the edges, 5 mins.

3. Lower the heat to medium.

4. Stir in the chilli flakes, oregano and garlic and cook, stirring constantly, until fragrant, a few seconds.

5. Add the onion, season with salt and pepper and cook over medium-high, stirring, until the onion is translucent, about 5 mins.

6. Add the tomato paste and stir constantly until slightly darker in colour, about 3 mins.

7. Stir in the vodka, turn the heat to high and cook, stirring constantly, until reduced by three-quarters, about 2 mins.

8. Add the cream and bring to a simmer.

9. Take off the heat and add the pasta to the pan along with 1 cup pasta water and the parmesan.

10. Cook over medium-high, stirring vigorously until the sauce glossily coats the pasta, 5 to 7 mins.

11. Divide the pasta among plates and top each serving with three spoonfuls of ricotta.

12. Top with the parsley to serve.