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Pasta "rags" With Vodka Sauce

  • Yield: 4 servings


  • 1/4 pound bacon, cut into 1/2-inch pieces
  • 2 cups finely chopped yellow onions
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons minced garlic
  • One 14-ounce can crushed tomatoes
  • 1/2 to 1 cup vodka (to taste) *See note below
  • 1 cup heavy cream
  • 1/2 cup frozen green peas, thawed
  • 1/3 cup chopped fresh basil
  • 1 pound fresh pasta sheets, torn into 3 x 1-inch ìrags,î or fresh fettuccine
  • Freshly grated Parmigiano-Reggiano, for serving


  • 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 (to taste) 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.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook the pasta in the boiling water until just al dente, about 4 minutes. Drain in a colander. Return to the pot.

  • Add the sauce to the pasta and mix well. Serve immediately in soup bowls, with the cheese passed on the side.

  • * Cook's Note:  Vodka should be added judiciously and to taste. 1 cup may be too much for some, but just right for others, so please use with caution. Also, you may need to reduce the sauce longer than 4 minutes should you decide to add a whole cup of vodka.

Recipe Details