One of Lisa's Favorites from Momma D's Kitchen

·         6 slices thick cut Pepper Bacon
·         2-4 cloves Garlic (chopped)
·         ½ White Onion (chopped)
·         ½ tsp Dried Red Pepper Flakes (or more to taste)
·         1 tsp Dried Oregano
·         1 tsp Kosher Salt
·         1 tsp Ground Black Pepper
·         ½ cup Vodka
·         ½ cup Chicken Broth (1 TB Chicken Soup Base + ½ cup Water)
·         ½ cup Half ‘n Half
·         ½ cup Shredded Parmesan (+ additional for garnish)
·         2 cups Chopped Siberian Kale (stems removed)
·         ½ box (approx. 8 oz.) Linguine
·         In large pot, fry bacon until crispy. Remove, chop, and set aside.
·         Reserve 1-2 TB bacon grease and discard excess.
·         On medium heat, sauté onions and garlic until translucent.
·         Add all dry seasonings, AMAZING HAZEL’S ZESTY BLOODY MARY MIX, vodka, chicken broth, half ‘n half, and parmesan. 
·         Stir thoroughly and allow to simmer 5-10 minutes.
·         Reduce to low.
·         In separate pot, cook linguine according to package directions until al dente.
·         Strain pasta, reserving some pasta water to add to sauce.
·         Add pasta to sauce, along with enough pasta water to thin down sauce (as needed).
·         Stir in kale.
·         Remove from heat and allow to rest (about 10 minutes) in order to allow pasta to absorb sauce.
·         Garnish with chopped bacon and additional parmesan cheese. 
Note: This recipe can easily be converted for a vegetarian diet. Simply use olive oil in place of bacon and vegetable broth in place of chicken broth.
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