Rigatoni Alla Vodka Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside briefly.

While the pasta cooks, heat a large deep skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts and begins to foam, add 6 oz diced pancetta. Cook, stirring occasionally, until the pancetta is crisp and browned, about 6–8 minutes. Spoon out and drain excess fat if more than 1–2 tablespoons remain, leaving some fat in the pan for flavor.

Add the finely minced shallot to the pancetta fat and cook over medium heat until softened and translucent, about 2–3 minutes. Add the minced garlic and 1 teaspoon red pepper flakes; cook, stirring, for 30–45 seconds until fragrant but not browned.

Increase heat to medium-high and carefully add 1 tablespoon vodka to the pan. Allow it to simmer and reduce for about 1 minute to cook off the alcohol and concentrate flavor.

Add 14 oz tomato purée and 1 tablespoon tomato paste to the pan. Stir to combine. Add 1 teaspoon sugar and 1 teaspoon dried oregano. Bring the mixture to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 6–8 minutes to thicken slightly and meld flavors, stirring occasionally.

Lower the heat to low. Stir in 3 oz heavy cream to the tomato sauce until fully incorporated and the sauce turns a pale pink. Add half of the reserved pasta water (about 1/2 cup) if the sauce seems too thick; stir and adjust to reach a silky, clingy consistency.

Add the drained rigatoni and the crisped pancetta back into the skillet. Toss gently to coat the pasta in the sauce. If needed, add remaining reserved pasta water a tablespoon at a time to loosen the sauce so it evenly coats the pasta.

Remove from heat and stir in 1 cup finely grated Parmesan until melted and the sauce becomes creamy. Taste and season with 1/2 teaspoon kosher salt (or to taste) and 1 teaspoon freshly ground black pepper. Fold in chiffonade of 4 basil leaves.

Serve immediately, garnished with extra grated Parmesan and a few basil leaves if desired.