1 cup/240 ml Parmigiano-Romano (Parmesan) cheese, grated
8 ounces/230 g applewood smoked bacon, cooked and chopped
½ cup/120 ml caramelized onions
½ cup/120 ml heavy cream
½ cup/120 ml chopped fresh basil
½ cup/120 ml vodka
¼ cup/60 ml tomato paste
2 tablespoons/30 ml fresh oregano leaves
1 tablespoon/15 ml pink Himalayan salt
½ tablespoon freshly ground black pepper
½ teaspoon/2½ ml crushed red pepper flakes
½ teaspoon/2½ ml dried oregano
3 cloves garlic, diced
In a large sauté pan set to medium heat, fry the onions and garlic in olive oil for about 5 minutes until translucent.
Add the red pepper flakes and dried oregano, and cook for 1 minute more; then add the vodka, and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes into a bowl, crush them with your hands, and add 2 teaspoons/10 ml salt and freshly ground black pepper to taste.
Place all the ingredients except the bacon into your MagicalButter machine, and secure the lid.
Press the Temperature button, and select 160°F/71°C. Then press the 2 Hours/Butter button.
When the cycle is complete, add the bacon and stir. You’re ready to toss your Get Whacked à la Vodka Sauce over pasta, serve it in a bowl for dipping bread, or whatever your à la vodka-loving self desires! Enjoy!
Serve Get Whacked à la Vodka Sauce with an additional sprinkle of Parmesan and a dash of fresh oregano on each plate for a little extra zing-badda-bing, it’s a beautiful thing!