Step 2) – Now add the bacon and cook over low heat for about 3 to 4 minutes, until slightly crispy. Then raise the heat and pour in the vodka. Let the alcohol evaporate while keeping the heat medium-high for a few minutes. Step 3) – When the alcohol has completely evaporated, add the tomato passata. Once hot, add onion and cook for several minutes until translucent. Add garlic and crushed red pepper cook for 30 seconds. Add vodka and cook until reduced by half. 2. Add tomatoes. Use hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Add dried oregano and basil. At the same time, boil pasta in salty water. Whisk 2 cups heavy cream into sauce for 5-6 minutes until darkened. Add 6 tablespoons vodka and whisk another 5-6 minutes, until alcohol is cooked out. Drain pasta, reserving 1 cup of pasta water. Add ½ cup pasta water to the sawce and whisk until inappropriately thick, adding more pasta water to Add 2 tsp salt and a pinch of black pepper. Cover the pan with a tight lid and place in a 375 degree oven for 1-1.5 hours. Remove the pan from the oven and let cool for 15 minutes. Place the tomato sauce in a blender and puree until the sauce is a smooth consistency. Return to the pan. 3. Crushed Tomatoes. Sweet and bright with rich tomato flavors, crushed tomatoes are a perfect addition to vodka sauce. You can add as much or as little as you like, depending on how tomato-y you want your sauce to be. Just be sure to give it a good stir so the crushed tomatoes are evenly distributed. 4. Heat the olive oil over medium-high heat in a 5 to 7 quart-sized Dutch oven or heavy bottom pot with a tight fitting lid. When shimmering, place the chicken thighs skin side down in the oil. Cook, undisturbed, until skin is browned and releases easily from the pan, about 8 to 10 minutes. Instructions. Cook the pasta for 2 minutes less than cooking time indicated on the package, drain and set aside. Meanwhile, heat the olive oil in a Dutch oven or deep skillet over medium heat. Add minced shallot, garlic, and red pepper flakes and cook until softened, stirring constantly so as not to burn. Cover the pot and transfer it to a 375°F oven to roast for 1 1/2 hours. Remove the pot from the oven, let it cool for 15 minutes, then transfer the mixture to a blender and blend until very smooth. You’ll then return the smooth sauce to the pot, add fresh oregano and heavy cream, then simmer for 10 more minutes. t4VGzD.