Rosé All Day Pasta
Rosé All Day Pasta
Ingredients
- 375 g bacon or pancetta
- 2 tablespoons bacon fat, reserved from cooking bacon
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can tomato paste
- 1/2 cup vodka or wine, red or white wine preferred
- 500 ml heavy cream
- 2 cups chicken stock
- 500 g pasta, long pasta like spaghetti or spaghettini
- 3 tablespoons unsalted butter, cold
- as needed dry spices, (pepper, chili, onion powder, garlic powder)
- as needed fresh basil, for finishing and garnish
- as needed Parmigiano cheese, for garnish
- as needed chili flakes, for garnish
- as needed fresh black pepper, for finishing and garnish
- as needed salt, for pasta water
Instructions
- 1
Finely chop the large onion and mince the garlic cloves.
⏱️ 5 min
- 2
Cook the bacon or pancetta over medium heat in a 5-quart pan until nicely browned and crispy.
⏱️ 8 min
- 3
Remove the crispy bacon from the pan, reserving 2 tablespoons of bacon fat in the pan. Set the crispy bacon aside for garnish.
⏱️ 2 min
- 4
Add the chopped onions and minced garlic to the pan with the reserved bacon fat. Sauté until softened and fragrant.
⏱️ 5 min
- 5
Stir in the can of tomato paste. Cook for 8-10 minutes, stirring occasionally, until it becomes sticky and develops a deeper color, cooking out the acidity and building umami.
⏱️ 9 min
- 6
Carefully add the vodka or wine to the pan. Cook for 5 minutes to evaporate the alcohol and add a sweet depth to the sauce.
⏱️ 5 min
- 7
Deglaze the pan with the chicken stock and allow the sauce to reduce, intensifying the chicken flavor and richness.
⏱️ 5 min
- 8
Add dry spices (pepper, chili, onion powder, garlic powder) to the sauce according to your preference.
⏱️ 1 min
- 9
Lower the heat and stir in the heavy cream. Let the sauce simmer on low heat while you prepare the pasta.
⏱️ 3 min
- 10
Bring a large pot of heavily salted water to a boil.
⏱️ 5 min•🌡️ 100
- 11
Cook the pasta 2 minutes less than the package instructions, ensuring it is par-cooked.
⏱️ 8 min•🌡️ 100
- 12
Using tongs, transfer the par-cooked pasta directly into the sauce in the pan.
⏱️ 1 min
- 13
Add a mug full of pasta water to the sauce. If the sauce is too thick, add more pasta water as needed. This allows the pasta to finish cooking in the sauce and absorb the flavors.
⏱️ 2 min
- 14
Just before serving, stir in the cold unsalted butter to add gloss and cut some of the sodium. Add fresh basil and fresh black pepper, and toss to combine.
⏱️ 2 min
- 15
Plate the pasta. Garnish with the reserved crispy bacon, grated Parmigiano cheese, fresh basil, chili flakes, and more fresh black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rosé All Day Pasta
- 375 g bacon or pancetta
- 2 tablespoons bacon fat, reserved from cooking bacon
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can tomato paste
- 1/2 cup vodka or wine, red or white wine preferred
- 500 ml heavy cream
- 2 cups chicken stock
- 500 g pasta, long pasta like spaghetti or spaghettini
- 3 tablespoons unsalted butter, cold
- as needed dry spices, (pepper, chili, onion powder, garlic powder)
- as needed fresh basil, for finishing and garnish
- as needed Parmigiano cheese, for garnish
- as needed chili flakes, for garnish
- as needed fresh black pepper, for finishing and garnish
- as needed salt, for pasta water
Instructions
- 1
Finely chop the large onion and mince the garlic cloves.
⏱️ 5 min - 2
Cook the bacon or pancetta over medium heat in a 5-quart pan until nicely browned and crispy.
⏱️ 8 min - 3
Remove the crispy bacon from the pan, reserving 2 tablespoons of bacon fat in the pan. Set the crispy bacon aside for garnish.
⏱️ 2 min - 4
Add the chopped onions and minced garlic to the pan with the reserved bacon fat. Sauté until softened and fragrant.
⏱️ 5 min - 5
Stir in the can of tomato paste. Cook for 8-10 minutes, stirring occasionally, until it becomes sticky and develops a deeper color, cooking out the acidity and building umami.
⏱️ 9 min - 6
Carefully add the vodka or wine to the pan. Cook for 5 minutes to evaporate the alcohol and add a sweet depth to the sauce.
⏱️ 5 min - 7
Deglaze the pan with the chicken stock and allow the sauce to reduce, intensifying the chicken flavor and richness.
⏱️ 5 min - 8
Add dry spices (pepper, chili, onion powder, garlic powder) to the sauce according to your preference.
⏱️ 1 min - 9
Lower the heat and stir in the heavy cream. Let the sauce simmer on low heat while you prepare the pasta.
⏱️ 3 min - 10
Bring a large pot of heavily salted water to a boil.
⏱️ 5 min•🌡️ 100 - 11
Cook the pasta 2 minutes less than the package instructions, ensuring it is par-cooked.
⏱️ 8 min•🌡️ 100 - 12
Using tongs, transfer the par-cooked pasta directly into the sauce in the pan.
⏱️ 1 min - 13
Add a mug full of pasta water to the sauce. If the sauce is too thick, add more pasta water as needed. This allows the pasta to finish cooking in the sauce and absorb the flavors.
⏱️ 2 min - 14
Just before serving, stir in the cold unsalted butter to add gloss and cut some of the sodium. Add fresh basil and fresh black pepper, and toss to combine.
⏱️ 2 min - 15
Plate the pasta. Garnish with the reserved crispy bacon, grated Parmigiano cheese, fresh basil, chili flakes, and more fresh black pepper.
⏱️ 1 min