-
1
In a large, deep skillet, cook the bacon over moderate heat, stirring occasionally, until browned and nearly crisp, about 8 minutes.
-
2
Add the onion and crushed red pepper, season with salt and cook, stirring occasionally, until the onion is golden, about 10 minutes.
-
3
Add the garlic and cook until fragrant, 1 minute.
-
4
Carefully add the vodka and cook, scraping up any browned bits on the bottom of the skillet.
-
5
Add the tomatoes with their juices and bring to a boil.
-
6
Cover and simmer over moderate heat, stirring occasionally, until the tomatoes start to break down, about 10 minutes.
-
7
Uncover and simmer until reduced slightly, about 5 minutes longer.
-
8
Stir in the cream and peas and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
-
9
Stir in the basil and season with salt and pepper.
-
10
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
-
11
Drain the pasta, reserving 1/4 cup of the cooking water.
-
12
Add the pasta to the skillet along with the reserved cooking water and cook over moderate heat, stirring, until the pasta is coated, 1 to 2 minutes.
-
13
Transfer the pasta to bowls, sprinkle with Parmigiano-Reggiano and serve right away.
