Spicy Creamy Tomato Bacon Rigatoni
Brazilian Lemonade

A quick, fiery creamy tomato and bacon rigatoni sauce, brought together with a splash of vodka, and paired with a refreshing, tart Brazilian lemonade.

Ingredients

• 250 g rigatoni pasta
• 150 g bacon
• 3 cloves garlic
• 1 tsp chili flakes
• 1 can (150g) tomato paste
• 2 tbsp red garlic chili sauce
• 1 tbsp cooking oil
• 1 pinch sugar
• to taste black pepper
• 30 ml vodka
• 100 ml water
• 60 ml heavy cream
• 12 cup parmesan cheese
• 1 tbsp butter
• 3 whole limes
• 14 cup sweetened condensed milk
• 30 ml rum (optional)

Instructions

1. 1Prep the ingredients

   

   Begin by preparing all your ingredients. Slice the bacon into uniform pieces and set them aside on a plate. Mince the fresh garlic and measure out your chili flakes into a small bowl so they are ready to add to the pan quickly once cooking begins.

   Tip: Having all your ingredients prepped and measured beforehand, known as mise en place, is essential for fast-paced pasta dishes to prevent anything from burning.
2. 2Boil the rigatoni

   

   Bring a large pot of water to a rolling boil. Pour in the dry rigatoni pasta and give it a stir to prevent the noodles from sticking to the bottom. Cook the pasta until it reaches a firm al dente texture, as it will finish cooking in the sauce later.

   Tip: Generously salt your boiling water before adding the pasta; it should taste like the sea to properly flavor the noodles from the inside out.
3. 3Mix the sauce base

   

   While the pasta cooks, assemble the base for your spicy vodka sauce. In a small bowl, combine a full can of tomato paste with two large spoonfuls of red garlic chili sauce. Mix them thoroughly to create a thick, concentrated flavor base.

   Tip: Using tomato paste instead of canned crushed tomatoes provides a deeper, richer flavor and a thicker consistency that coats the rigatoni perfectly.
4. 4Sauté the aromatics

   

   Heat a splash of cooking oil in a large non-stick pan over medium heat. Add the sliced garlic and dried red chili flakes, frying them gently until the garlic turns golden and fragrant. Be careful to control the heat so the garlic doesnt turn bitter.

   Tip: Add a small pinch of sugar to the pan while frying the garlic and chilies; this helps balance the spicy heat and enhances the caramelization process.
5. 5Fry the bacon and aromatics

   

   Add the sliced bacon to the pan with the lightly fried garlic and chili flakes. Season with a little black pepper and cook the bacon until the fat fully renders out, which builds a rich and smoky flavor base for the vodka sauce.

   Tip: Let the bacon cook slowly over medium heat so the fat renders properly without burning the minced garlic.
6. 6Cook out the tomato paste

   

   Once the bacon has rendered its fat and crisped up, add the prepared tomato and garlic chili paste mixture directly into the pan. Stir it well to combine with the bacon and aromatics, slowly frying the paste for a few minutes until it darkens in color.

   Tip: Frying the tomato paste in the bacon fat is a crucial step; it removes the raw, metallic flavor of the canned paste and develops a deep, sweet umami profile.
7. 7Deglaze the sauce

   

   Pour 30ml of vodka and 100ml of water into the caramelized tomato paste mixture. Stir continuously as the liquids hit the hot pan to deglaze it, scraping up any flavorful browned bits from the bottom to create a smooth emulsion.

   Tip: The alcohol in the vodka helps to release and enhance the flavor compounds in the tomatoes, while the water thins the concentrated paste into a saucy consistency.
8. 8Stir in the heavy cream

   

   Add the heavy cream into the simmering tomato and vodka sauce. Gently stir the mixture in a swirling motion until the cream is fully incorporated, transforming the deep red paste into a rich, smooth, and vibrant pink sauce.

   Tip: Reduce the heat to low before mixing in the heavy cream to prevent the dairy from splitting or curdling in the hot pan.
9. 9Incorporate the rigatoni

   

   Once the heavy cream is fully stirred in and the sauce turns a smooth, vibrant orange color, add the cooked al dente rigatoni. Toss the pasta gently to ensure each piece is evenly coated in the rich, creamy sauce.

   Tip: Always cook the pasta slightly under al dente, as it will continue to cook slightly when tossed in the hot sauce.
10. 10Add parmesan cheese

    

    Once the rigatoni is evenly coated in the creamy tomato sauce, generously sprinkle freshly grated parmesan cheese over the top. The cheese will quickly melt into the residual heat, adding a sharp, nutty, and deeply savory dimension to the dish.

    Tip: Always use freshly grated parmesan block rather than pre-shredded cheese; it melts much smoother and yields a better sauce consistency.
11. 11Toss with butter

    

    Drop a solid cube of butter right into the center of the cheesy pasta. Toss the pan vigorously until the butter completely melts, coating the rigatoni in a rich, buttery gloss.

    Tip: Tossing the pasta rapidly with the butter creates a tight emulsion, ensuring the rich sauce clings perfectly to every single piece of rigatoni.
12. 12Emulsify with pasta water

    

    Pour a splash of the starchy pasta water into the pan. Stir continuously and vigorously to emulsify the melted butter, cheese, and liquid together into a thick, cohesive sauce that clings perfectly to the rigatoni.

    Tip: The starch in the pasta water acts as a binding agent, forcing the fats from the butter and cheese to mix smoothly with the liquid without separating.
13. 13Prepare the lemonade base

    

    To make a refreshing Brazilian lemonade to accompany the rich pasta, wash and chop fresh limes into small wedges. Drop the lime pieces directly into a clean blender pitcher.

    Tip: Leaving the skin on the limes adds a wonderful, slightly bitter aromatic oil to the drink, which is characteristic of traditional Brazilian lemonade.
14. 14Add condensed milk

    

    Squeeze a generous amount of sweetened condensed milk into the blender with the limes, and add some rum if desired. The sweetness and creaminess of the milk will perfectly balance the sharp tartness of the whole limes.

    Tip: Adjust the amount of condensed milk to your personal preference; adding an extra squeeze ensures the drink isnt overly sour.
15. 15Blend and serve

    

    Blend the lime, condensed milk, and liquid mixture until smooth and frothy. Pour the pale green Brazilian lemonade into a tall glass and serve it immediately alongside the spicy vodka pasta.

    Tip: Strain the mixture through a fine mesh sieve before pouring if you prefer a perfectly smooth drink without any blended lime pulp.

Storage & Reheating

Burn It Off

Frequently Asked Questions