The last of the pastas served for the Pasta Buffet.

First time Vrghr has tried making this sauce, but it won't be the last!

A subtle, but delightful sauce with flavors reminiscent of a rich Tomato Bisque, with additional complexity from the bacon, and of course from the Vodka! It paired very well with the rich Cheese Tortellini!

Like all the sauces and pastas served that day, it too had several guests proclaiming it their favorite.

And it was also quite an easy sauce to create.

It lacks the powerful "zing" of the Puttanesca, or the over-the-top rich decadence (and calories) of the Alfredo. But this is good, as it means it will complement very well even more dishes without overpowering its dinner companions.

Vrghr is also interested in trying to turn this into the soup it resembled: Tomato Bisque. With just some minor adjustments, this ought to work very well in that regard too! It should make an amazing bowl to go along with a grilled cheese sandwich, especially if you kick that up with additional cheeses to match these complex flavors, for a more luxurious "take" on the comfort food meal.

In any event, you ought to give this one a try! Wuff' sure you won't be disappointed!

Serves 10-12

Ingredients:

1-2 bags Frozen Totellini (boiled IAW package directions)

2 TBS Olive Oil or Butter
3-4 strips Thick Bacon, diced
2-3 Shallots, fine chopped
4-5 Garlic Cloves, crushed & chopped
1 32 oz can San Marzono Tomatoes, (crushed/blended)
Pinch of Allepo Pepper Flakes
1 C Vodka
1 C Chicken Stock
3 TBS Fresh Parsley, chopped
~ 20 leaves Fresh Basil, chiffonade
1 TBS "Gourmet Garden Italian Seasoning Herb Paste"
1 C Heavy Cream
~ 1 C freshly grated Parmesan Cheese
Salt and pepper (to taste)

Directions:
In a very large pot, bring 3-4 quarts of very salty water to a boil. Cook the tortellini according to package directions (about 3-5 minutes). Do Not over cook, or they will break up and release the cheese inside. Drain and set aside, but Do Not Rinse!

In a VERY large skillet or a dutch oven, heat the olive oil/butter and add the diced bacon. Cook until almost but not quite crisp

Add red pepper, garlic and onions. Add about 1/4 tsp Salt and a grind of pepper. Sweat until translucent and fragrant

Add the vodka. Stir about and deglaze the pan, and continue to cook until reduced by about one half

Add the crushed tomatoes and Chicken Stock. Simmer for 10-15 minutes

Reduce heat and add the cream and about 1/2 of the freshly grated Parmesan cheese. Stir, and when the sauce starts to bubble again, add the cooked pasta, basil, and parsley. Toss/stir to coat and combine. Taste and adjust salt/pepper as needed

Allow to simmer about 2-3 minutes for the flavors to combine

Cover with grated cheese and serve immediately in warmed bowl or warmed plate. Sprinkle with a bit more cheese and some of the chopped parsley as garnish

!DEVOUR!