Fry the bacon in a large skillet over medium heat just until crisp, about 4 minutes. Add the onions and crushed red pepper. Cook, stirring often, until the onions are deep golden, soft, and slightly caramelized, about 10 minutes.
Add the garlic and stir for 1 minute. Stir in the tomatoes. Bring to a boil, stirring often, and cook for 2 minutes.
Add the vodka and cook until the sauce is slightly reduced, about 4 minutes. Stir in the cream and peas. Cook until thickened, about 2 minutes.
Remove from the heat and stir in the basil. Cover and keep warm.
Originally Submitted
10/2/2009
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