Directions

1. Heat a large, high-sided saute pan over medium-high. Add the oil and bacon and cook, stirring occasionally, until the bacon is crispy at the edges, about 5 minutes.
2. Carefully drain all but 3 tablespoons of the fat, reserving any excess for later.
3. Lower the heat to medium. Stir in the red-pepper flakes, oregano and garlic and cook, stirring constantly, until fragrant, just a few seconds.
4. Add the onion, season generously with salt and pepper and cook over medium-high, stirring, until the onion is translucent, about 5 minutes.
5. Add more bacon fat if the pan dries out. Add the tomato paste and stir constantly until slightly darker in color, about 3 minutes.
6. Turn off the heat and stir in the vodka.
7. It is time to cook your pasta to the package directions.
8. Reserve 2 cups of the pasta water. Drain the pasta and add to the pan with the sauce, along with 1 cup pasta water and most of the pecorino.
9. Cook over medium-high, stirring vigorously with one hand while moving the pan back and forth with the other, until the sauce glossily drapes the noodles, 5 to 7 minutes. Add more pasta water if the sauce looks dry. Fish out the garlic cloves. Taste and season with more salt and pepper.
10. Divide the pasta among plates, sprinkling with any remaining pecorino and dolloping each serving with three spoonfuls of ricotta. Top with the parsley and basil, which adds necessary freshness to counter the richness.