Rigatoni with vodka sauce



  • 2 Onions
  • 1-2 Garlic cloves
  • 1 package (125 g, 8 slices) Breakfast bacon
  • 3-4 tbsp olive oil
  • 1 tbsp Tomato paste
  • 1 package (500 g) chunky tomatoes
  • 150 ml vegetable broth
  • 100 g Whipped cream
  • salt
  • pepper
  • Sweet paprika
  • 400 g Pasta (e.g. rigatoni)
  • 125 g Mozzarella cheese
  • 8 stem (s) basil
  • 5-6 tbsp vodka
  • 1 pinch sugar


  1. Peel the onions and finely dice them. Peel garlic and chop finely. Remove the bacon in two portions in a large pan without fat, leaving it crispy on both sides. Heat the olive oil in the pan, fry the garlic and onions in it. Add the tomato paste, sweat, and deglaze with the tomatoes, stock, and cream. Season with salt, pepper, and paprika. Bring to the boil and simmer over low heat for 8-10 minutes
  2. Prepare the pasta in boiling salted water according to the instructions on the packet. Drain and drain. In the meantime, drain the mozzarella and cut it into cubes. Now take the basil and wash it then pluck the leaves from it. Roughly crumble 3/4 of the bacon
  3. Stir vodka into the sauce, season again with salt, pepper, and sugar. Add the basil, mozzarella, and crumbled bacon to the sauce. Mix in the hot noodles, reheat if necessary, and arrange in a bowl. Garnish with the remaining bacon slices

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