Bacon and Spicy Vodka Sauce Pasta

Name: Bacon and Spicy Vodka Sauce Pasta with Burrata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1/2 lb bacon, chopped; 1 large shallot, finely chopped; salt, to taste; 4 cloves garlic, minced; 1 tbsp Calabrian chili paste; 2 tbsp tomato paste; 1.5 oz vodka; 1 cup heavy cream; 2 tbsp salted butter; 1/4 cup Parmigiano-Reggiano cheese, freshly grated; 1 lb small pasta (like ditalini or anelli); 1/2 cup reserved pasta water; 1 ball burrata cheese; olive oil, for drizzling; flaky sea salt, to taste; freshly ground black pepper, to taste

This bacon and spicy vodka sauce pasta combines crispy bacon, a rich tomato-cream sauce kicked up with Calabrian chili paste, and creamy burrata for a sophisticated take on Italian-American comfort food.

🌍Italian-American 🏷️Vodka sauce 🏷️Pasta 🏷️Bacon 🏷️Burrata Spicy pasta

🏷️

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TikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/2 lb bacon, chopped
1 large shallot, finely chopped
salt, to taste
4 cloves garlic, minced
1 tbsp Calabrian chili paste
2 tbsp tomato paste
1.5 oz vodka
1 cup heavy cream
2 tbsp salted butter
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 lb small pasta (like ditalini or anelli)
1/2 cup reserved pasta water
1 ball burrata cheese
olive oil, for drizzlingoptional
flaky sea salt, to tasteoptional
freshly ground black pepper, to tasteoptional

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Instructions

1
In a large skillet over medium heat, cook the chopped bacon until crispy.
2
Remove the crispy bacon from the skillet and set aside, leaving the rendered bacon fat in the pan.
3
Add the finely chopped shallot and a pinch of salt to the bacon fat. Sauté until softened, about 2-3 minutes.
4
Add the minced garlic and cook until fragrant, about 1 minute.
5
Stir in the Calabrian chili paste and tomato paste. Cook, stirring constantly, until the paste darkens in color and becomes fragrant, about 2 minutes.
6
Deglaze the pan with vodka, scraping up any browned bits from the bottom.
7
Pour in the heavy cream, stir to combine, and bring to a simmer. Let it cook until the sauce thickens and changes to a deep orange color.
8
Stir in the salted butter, grated Parmigiano-Reggiano, and half of the reserved crispy bacon.
9
Add the cooked al dente pasta to the skillet along with the reserved pasta water. Stir vigorously to coat the pasta in the silky sauce.
10
To serve, tear the burrata ball into pieces and place over the pasta. Top with the remaining crispy bacon, a drizzle of olive oil, and a sprinkle of flaky sea salt and freshly ground black pepper.

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Tips & Notes

Pro tips

Render the bacon low and slow to maximize crispness and fat flavor; reserve 2 tbsp of rendered fat for cooking the shallots and garlic.
Let the Calabrian chili paste bloom in the tomato paste for 1–2 minutes before adding liquid to deepen its spicy flavor.
Add the vodka off-heat or step back slightly when it hits the pan; it may flare if the pan is too hot.
Finish the sauce with cold butter off-heat for a silky emulsion; don't boil after adding cream to prevent breaking.

Substitutions

Calabrian chili paste → 1/2 tsp red pepper flakes or hot sauce to taste (adjust for heat level)
Heavy cream → half-and-half or full-fat coconut milk (sauce will be slightly thinner)
Burrata → fresh mozzarella or ricotta dolloped on top (different texture, similar creaminess)
Parmigiano-Reggiano → Pecorino Romano (saltier, more assertive flavor)

Storage & make-ahead

Store sauce and pasta separately in airtight containers up to 3 days; reheat sauce gently over low heat and toss with fresh or warmed pasta. Burrata is best added fresh just before serving.

Common Questions

Can I make this sauce ahead of time?

Yes. Prepare the sauce through the cream step, cool, and refrigerate up to 2 days. Reheat gently over medium-low heat, then finish with butter and cheese just before serving.

What if I don't have Calabrian chili paste?

Substitute with 1/2 tsp red pepper flakes mixed with 1 tbsp tomato paste, or use hot sauce to taste. The heat level will vary, so adjust gradually.

Is the vodka flavor noticeable in the finished dish?

The vodka cooks off but helps emulsify the sauce and intensifies the tomato flavor. The final dish tastes rich and balanced, not alcohol-forward.

Can I substitute the heavy cream?

Half-and-half or whole milk will work but produce a thinner, less luxurious sauce. Full-fat coconut milk is a non-dairy option that approximates richness.

How do I know when the bacon is crispy enough?

Cook until the edges darken and fat renders, about 6–8 minutes over medium heat. It will crisp further as it cools; avoid charring, which turns it bitter.