Spicy Vodka Rigatoni with Pancetta

Ingredients

• Rigatoni pasta1 pound
• Pancetta, diced4 ounces
• Olive oil1 tablespoon
• Shallots, finely chopped1/4 cup
• Garlic, minced3 cloves
• Crushed tomatoes15 ounces
• Heavy cream1/2 cup
• Vodka1/4 cup
• Red pepper flakes1/2 teaspoon
• Saltto taste
• Black pepperto taste
• Parmesan cheese, grated1/4 cup
• Fresh parsley, choppedfor garnish

Steps

1. 1

   Cook rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

2. 2

   In a large skillet, cook diced pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the skillet.

3. 3

   Add olive oil to the skillet if needed. Add chopped shallots and cook until softened, about 4 minutes.

4. 4

   Add minced garlic and red pepper flakes, and cook for 1 minute until fragrant.

5. 5

   Pour in the vodka and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.

6. 6

   Stir in the crushed tomatoes. Bring to a simmer, then reduce heat and cook for 10 minutes.

7. 7

   Stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Add the drained rigatoni to the sauce. Toss to coat. Stir in most of the crispy pancetta. Add reserved pasta water if needed to reach desired consistency.

9. 9

   Serve immediately, garnished with remaining crispy pancetta and fresh parsley.