Sunday, February 4, 2007

Fusilli with Tomato-Bacon Vodka Sauce

12 oz fusilli pasta
¼ c butter (1/2 stick)
¼ c flour
½ tsp salt
¼ tsp pepper
2 c milk
10 strips bacon, cooked, drained and crumbled
1 c grated parmesan cheese
1 can diced tomatoes, all liquid drained
1 Tbsp crushed red pepper
½ c vodka
fresh Italian parsley

Cook pasta per package instructions. Meanwhile, melt butter over medium-high heat in a skillet. Add flour, salt and pepper, and stir until bubbly and slightly browned, about 2 minutes. Slowly add milk, stirring or whisking to combine. Bring to a boil, stirring constantly, until mixture thickens. Add cooked, drained pasta, bacon, cheese, tomatoes, red pepper and vodka, tossing together to coat. Cook and stir for several minutes, allowing the alcohol to burn off. Garnish with chopped fresh Italian parsley and more parmesan cheese, and serve immediately.

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