Per serving · Approximate values estimated by AI
Spicy Vodka Rigatoni with Pancetta
85% authentic · Italian-American
An elevated take on vodka pasta, featuring crispy pancetta for added savory depth and a touch more spice. Rigatoni holds the rich sauce beautifully.
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
Cook rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 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
Add olive oil to the skillet if needed. Add chopped shallots and cook until softened, about 4 minutes.
- 4
Add minced garlic and red pepper flakes, and cook for 1 minute until fragrant.
- 5
Pour in the vodka and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
- 6
Stir in the crushed tomatoes. Bring to a simmer, then reduce heat and cook for 10 minutes.
- 7
Stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste.
- 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
Serve immediately, garnished with remaining crispy pancetta and fresh parsley.
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