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Creamy Rigatoni alla Vodka with Crispy Pancetta

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A comforting and creamy rigatoni pasta dish with a velvety vodka tomato sauce and crispy pancetta, perfect for quick weeknight dinners or cozy meals.

Ingredients

Scale
  • 12 ounces rigatoni pasta
  • 4 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/3 cup vodka (80 ml)
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup heavy cream (240 ml)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese (50 g)
  • A handful fresh basil, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts). Add rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain, reserving 1 cup of pasta water. Set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced pancetta and sauté until golden and crispy, about 5-7 minutes. Stir occasionally to avoid burning. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add minced garlic and red pepper flakes (if using) to the pancetta fat. Cook gently for 1-2 minutes until fragrant but not browned.
  4. Carefully pour in vodka and let it simmer for 2-3 minutes to reduce slightly and mellow the alcohol sharpness.
  5. Stir in crushed tomatoes. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until sauce thickens and deepens in flavor.
  6. Lower heat to medium-low and stir in heavy cream. Simmer for another 5 minutes, stirring gently until sauce turns a pinkish hue and becomes silky.
  7. Season with salt and freshly ground black pepper to taste. Add reserved pasta water if sauce is too thick to loosen it.
  8. Add cooked rigatoni and crispy pancetta back into the skillet with the sauce. Toss gently to coat evenly. Add more pasta water if needed.
  9. Remove from heat and sprinkle freshly grated Parmesan cheese over the pasta. Toss lightly and garnish with chopped fresh basil.
  10. Serve immediately, optionally adding extra Parmesan and black pepper.

Notes

Cook pancetta slowly over medium heat to render fat and achieve crispiness without burning. Simmer vodka to cook off alcohol and mellow sharpness. Use reserved pasta water to adjust sauce consistency. Avoid boiling sauce after adding cream to prevent curdling. Freshly grated Parmesan melts better than pre-grated.

Nutrition

Keywords: rigatoni alla vodka, creamy pasta, pancetta, vodka sauce, easy pasta recipe, weeknight dinner, Italian pasta

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