Pasta Tubes in a Creamy Tomato Vodka Sauce Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			3 tablespoons olive oil 9 oz bacon 2 shallots, minced 1 cup vodka 1 1/2 cups heavy whipping cream 5 teaspoons sea salt 1 pound dry penne rigate 1/3 cup freshly grated Parmigiano - Reggiano 1 tablespoon chopped fresh Italian parsley SALSA DI POMODORO: (Tomato Sauce) 28 -ounce can whole peeled tomatoes with their juice 3 tablespoons olive oil 1/3 medium onion, diced 4 garlic cloves, smashed 1/2 dried peperoncino, broken into small pieces 6 fresh medium basil leaves, torn into small pieces 2 tablespoons chopped fresh oregano 1/4 teaspoon sea salt 1/4 teaspoon freshly ground pepper
			TO MAKE SALSA DI POMODORO: Pour the tomatoes with their juice into a large bowl and break the tomatoes into smaller pieces with your hands. Set aside. Heat the olive oil in a medium saucepan over medium high heat. Add the onion, garlic, and peperoncino. Cook until the onion is tender, 3 to 5 minutes. Add the tomatoes, basil, oregano, salt, and pepper. Bring to a boil, reduce the heat to a simmer, and cook, uncovered, 30 minutes. Remove from the heat and transfer to a bender and blend until smooth. Use immediately or store, refrigerated, in an airtight container. TO MAKE PASTA: Heat 2 tablespoons of the olive oil in a large non stick saute pan over medium-high heat. Add the bacon and cook until crispy, about 5 minutes. Remove bacon and drain the excess fat from the pan by tilting the pan and spooning out the oil collected on the bacon. Add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the vodka. Bring to a boil and cook until reduced by half, 6 to 7 minutes. Add the cream and cook till reduced by half, about 5 minutes. Add 1 3/4 cups of the Salsa di Pomodoro sauce and bring to a boil. Reduce the heat to low, finely chop bacon and add to sauce and keep warm while the pasta is cooking. Bring 5 quarts of water and the salt to a boil in a large stockpot over high heat. Add the penne and cook until al dente. Transfer to a colander to drain. Add to the pan with the tomato-vodka sauce and toss to coat evenly. Transfer to a serving platter and sprinkle with the parmigiano and-parsley.