Eric Kim’s 'Absolutely Amazing' Pasta Alla Vodka with Ricotta: A Step-by-Step Recipe

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Ingredients

• Pasta: 1 pound fusilli, penne, or rigatoni
  

  

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• Olive Oil: 1 tablespoon
• Bacon: 4 slices, thick-cut, coarsely chopped
  

  

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• Red Pepper Flakes: 1½ teaspoons
• Dried Oregano: 1 teaspoon
• Garlic: 4 large cloves, crushed but left whole
  

  

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• Yellow Onion: 1 medium, finely chopped
  

  

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• Freshly Ground Black Pepper
• Tomato Paste: 5 tablespoons, preferably double-concentrated
  

  

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• Vodka: ¾ to 1 cup, depending on preference
• Heavy Cream: 1 cup
• Pecorino Romano or Parmesan Cheese: 4 ounces, finely grated (1 cup)
• Ricotta Cheese: 1 cup (8 ounces), whole-milk
• Fresh Parsley or Basil: Finely chopped, for serving

Instructions

1. Cook the Bacon:
   • In a large skillet over medium-high heat, add the olive oil and chopped bacon. Cook until the bacon is crispy at the edges. Drain most of the fat, and if desired, remove the bacon and set aside to add back later.
2. Sauté Aromatics:
   • Lower the heat to medium. Stir in the red pepper flakes, oregano, and garlic. Add the finely chopped onion, season generously with salt and pepper, and cook until the onion is translucent.
3. Add Tomato Paste:
   • Add the tomato paste to the skillet and stir until it darkens in color, about 3 minutes.
4. Deglaze with Vodka:
   • Turn off the heat and stir in the vodka. Return the skillet to medium-low heat and cook until the vodka has mostly evaporated.
5. Cook the Pasta:
   • While the sauce is simmering, cook the pasta in a large pot of salted boiling water until 2 minutes shy of al dente. Reserve 2 cups of pasta water before draining.
6. Finish the Sauce:
   • Add the heavy cream to the sauce and bring to a simmer. Turn off the heat.
7. Combine Pasta and Sauce:
   • Add the cooked pasta to the skillet with the sauce, along with 1 cup of the reserved pasta water and most of the grated cheese. Cook over medium-high heat, stirring vigorously until well combined. Add more pasta water if the sauce becomes too dry. If you removed the bacon earlier, add it back in now.
8. Serve:
   • Divide the pasta among plates and sprinkle with any remaining cheese. Dollop each serving with three spoonfuls of ricotta. Garnish with fresh parsley or basil and serve immediately.