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½ lb bacon chopped in small pieces
8 tbsp of butter (Earth balance buttery stick) (split into two sets of 4 tbsp)
3 cloves of garlic (minced)
28 oz can of tuttorosso crushed tomatoes with basil
¼ cup vodka
½ cup of Almond milk
Red pepper flakes to taste
Salt and Italian seasoning (basil and oregano) to taste
1 tsp of cornstarch


  1. Melt 4 tablespoons of butter over medium heat in a large pan (large enough to then add a lb of cooked pasta into the sauce).
  2. Add the bacon and cook until slightly crisped.
  3. Add the garlic and cook until it starts to brown.
  4. Add the can of crushed tomatoes and vodka.  Cook for about 2-3 minutes (so alcohol burns off).
  5. Add the almond milk and remaining butter.  Add red pepper flakes, Italian seasonings and salt to taste.
  6. Stir constantly and taste to make sure alcohol burnt off and the seasoning is to taste.
  7. Add one teaspoon of cornstarch to thicken.

*Once sauce is ready, finish cooking the pasta for at least a minute in the sauce.  This will help the flavor sink into the pasta.