Tomato Cream Sauce With Rigatoni - cooking recipe

Ingredients

4 -5 slices bacon, chopped into small pieces (6oz)
2 large onions, diced
1/2 cup white wine
1/4 cup extra virgin olive oil
3 tablespoons garlic, chopped (I often use entire head)
1/2 - 1 teaspoon crushed red pepper flakes
106 ounces san marzano tomatoes
1 tablespoon sugar
10 fresh basil leaves
1 tablespoon kosher salt
1 teaspoon black pepper, fresh ground
1/2 cup vodka
1 cup parmesan cheese, fresh grated
1 pint heavy cream
1 lb rigatoni pasta, cooked al dente

Preparation

In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
While bacon and onion are cooking crush tomatoes by hand in large bowl.
Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
Then lower heat to med; simmer 1 hour uncovered.
Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. Taste for seasonings.
Keep heat on low until ready to serve.
Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.