These cute little Staub cocotte pots are the perfect vessel to serve this flavorful and satisfying spaghetti dish.  The bacon is the key to this tasty pasta  that adds an extra burst of savory flavor.  You can warm the Staub pots in your oven while you are preparing the meal and they serve as a perfect way to keep the pasta warm and delicious!

Serves 4-6


  • 1 lb spaghetti
  • 5 slices thick cut bacon
  • 1-15 oz can fire roasted Muir Glen crushed tomatoes
  • 2 tsp tomato paste
  • 2 cloves garlic, minced
  • 1 tbsp vodka
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 shallots, minced
  • 3 cups fresh san Marzano or cherry tomatoes, halved
  • 1/2 cup roughly chopped parsley
  • 1/2 cup grated parmesan, plus more for serving
  • kosher salt and pepper, to taste

Directions:  Begin by making your red sauce.  Heat olive oil and butter in a medium skillet and sauté onion and tomato paste for 2 minutes until fragrant and translucent. Add garlic and crushed tomatoes and vodka. Bring to a boil and simmer covered for at least 30 minutes or up to 2 hours.  Season with salt and pepper.  Preheat oven to 375.  Place bacon on a foil lined baking sheet and bake for about 20 minutes.  Remove bacon from baking sheet and place on paper towel lined plate.  Roughly chop bacon and set aside.  Discard all but 1 tablespoon of bacon grease. Place bacon grease in a medium skillet and add shallots, sautéing for about 2 minutes, then add fresh tomatoes. Stir for an additional 2 minutes just until tomatoes begin to release their juices slightly.   Cook spaghetti according to package directions until al dente, reserving about 1/2 cup of cooking liquid.  Toss spaghetti in shallots and bacon grease, then add red sauce and stir to combine, using reserved pasta water to thin sauce as needed. Toss in chopped bacon, parsley and parmesan.  Distribute the pasta in individual Staub cocottes garnishing with additional parsley and extra parmesan as desired.  Enjoy!