Yes, that's right...BACON vodka. I first made it for a bacon class I was teaching; we used it to make Bloody Marys & BLT martinis (with lettuce water, fresh tomato juice, a crouton rim & a sprinkle of bacon salt that tasted JUST LIKE the sandwich...no joke).
If you don't want to make your own, you can now buy a bacon-flavored vodka called Bakon Vodka. I have to tell ya, though...homemade taste more like real bacon. The flavored stuff smells and tastes like bacony Bac~Os. So, just make your own. Homemade bacon vodka has a smokey, rich taste. REALLY good in mixed drinks AND food.
I made a vodka cream sauce...because pasta, tomatoes, cream, and bacon seemed like a natural combination. Initially, I used a Rachel Ray recipe (gasp!) called You Won’t Be Single For Long Vodka Cream Pasta that I found on Smitten Kitchen. I chose this particular recipe because it calls for an entire cup of vodka, unlike most recipes which only use 1/3 to 1/2 cup, and only 1/2 cup of cream. I wanted to taste the bacon essence, dammit! Still, even with my omitting the addition of 1 cup of stock in favor or more vodka, I simply couldn't distinguish any of the bacony goodness.
So, I decided to create my own vodka cream sauce recipe to highlight my bacon vodka:
1. Saute a small onion, diced, in about a tablespoon of extra-virgin olive oil. When the onion is soft, carefully add 1 cup of bacon vodka. It shouldn't ignite, but it's best to turn off the heat when you add the booze. Simmer this until slightly reduce, 3 minutes or so.
2. Then, add 1 cup diced tomatoes (I blanched & peeled a few Campari tomatoes; you should use the freshest, ripest tomatoes you can find). Season with salt & pepper (and, if you'd like, some fresh thyme or oregano). Cook until the tomatoes start to break down, 5 minutes or so.
3. Stir in 1/4 cup heavy cream and cook just until the cream is warm. Serve over penne noodles.