Pasta Alla Vodka with Ricotta

• 1 tablespoon olive oil
• 200g bacon or lardons, coarsely chopped
• 4 tsp The Spice Club Pasta Perfection mix
• 4 large cloves garlic, crushed but left whole
• 1 onion, finely chopped
• 5 tablespoons tomato puree
• 100ml vodka (depending on how boozy you want it)
• 450 g fusilli or penne
• 250 ml cooking cream (light)
• 100 g Pecorino Romano or Parmesan, finely grated
• 250 g ricotta

Step 1: Frying the bacon and garlic

• Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until golden brown and crispy, about 5-7 minutes.
• Add the garlic and The Spice Club Pasta Perfection mix and cook for 1-2 minutes, until the garlic is fragrant.

Step 2: Add onions and tomato puree

• Add the finely chopped onion and fry for 3-4 minutes until soft and translucent.
• Stir in the tomato puree and cook for about 2 minutes to allow the flavors to develop.

Step 3: Add vodka and cream

• Pour the vodka into the pan and let it reduce for 2-3 minutes, so that most of the alcohol evaporates.
• Then stir in the cooking cream and let the sauce simmer gently, so that the flavors mix well.

Step 4: Cook the pasta

• Meanwhile, cook the fusilli or penne in plenty of salted water according to the instructions on the package. Drain, reserving about a cup of the pasta water.

Step 5: Combine sauce and pasta

• Add the grated Pecorino or Parmesan to the sauce and stir well. Then add the cooked pasta to the sauce and mix everything well. Add a little of the pasta water if the sauce is too thick.

Step 6: Add ricotta and serve

• Scoop the ricotta into the pan and gently mix it through the pasta. Make sure the ricotta is lightly absorbed by the sauce.
• Serve the pasta all vodka immediately and garnish with 2 or 3 spoons of ricotta and possibly some more grated cheese.