If you follow my instagram you’ll know that I came across some sriracha vodka in a clearance bin at the grocery store a couple weeks ago. Trying to figure out what I could do with it, I did the obvious and made a spicy bloody mary with it, drank it straight, then had an idea to use it for a vodka sauce!
But that wasn’t enough. Why not add some bacon? This gave the recipe a smokey flavor with a little sriracha flavor at the end that was really nice on a pasta dish that I threw together.
To keep prep time to a minimum I’m using left over Marinara Sauce from a batch I made a couple weeks ago. The recipe makes enough for you to store some in the freezer. I will take a container out 1 day prior to cooking it so it will be thawed out.
This will also work with off the shelf marinara of course, if you do go this route I highly recommend Newman’s Own Marinara Sauce. The price is decent and it’s probably the best off the shelf marinara sauce I’ve ever had that isn’t 8 bucks a jar!
While I was cooking this sauce, it had a really nice heat to and you could really pick up the sriracha flavor. I did notice that once the cream was incorporated, it did tone down the spiciness. If you’d like to get more of the heat back just add 1/2 to 1 tbsp of sriracha to your preferred taste.
I mention this later in the recipe, but don’t be too hasty to add the bacon into the sauce, the earlier you do it, the soggier it will get. I waited till about the last 2 minutes and it kept it nice and firm.