• Cut the bacon into small cubes. Finely chop the parsley and garlic. Chop the red chilli (keep in the seeds if you wish for more heat, remove seeds for dish less spicy)
• Heat a pan with olive oil. Fry bacon, chilli, parsley and garlic until lightly browned. Deglaze with vodka and let it evaporate.
• Pour in the tomatoes, add the bay leaf, season with salt, pepper and sugar. Simmer for about 15 minutes until the sauce thickens.
• Season the sauce with additional salt and pepper if required. Remove bay leaf, finally stir in the whipped cream.
• Cook pasta in salted water. Drain and pour into a bowl. Pour the warm sauce over the pasta, mix and serve immediately. Sprinkle with parmesan and fresh parsley to taste. 

Tip:

The vodka in the sauce creates a strong aroma. As it has hardly any flavour, it brings out the tomato flavour particularly well. Instead of vodka, however, red wine, grappa or cognac is also suitable. Of course depending on what you use it will influence the overall taste.