Rigatoni Alla Vodka Recipe
Pancetta, Tomato-Cream Sauce
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Sauce Preparation
- 2
Sauté Pancetta
In a large skillet, heat the olive oil over medium heat. Add the pancetta and sauté until crispy, about 5-7 minutes.
- 3
Add Aromatics
Add minced garlic and crushed red pepper flakes to the skillet with pancetta. Sauté for another 1-2 minutes until fragrant.
- 4
Incorporate Tomatoes
Pour in the canned crushed tomatoes, stirring to combine. Simmer the mixture for about 10 minutes, allowing the flavors to meld.
- 5
Stir in Cream
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes, stirring occasionally.
- 6
Finish Sauce
Add the grated Parmesan cheese and chopped fresh basil to the sauce. Stir until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
Combine and Serve
- 7
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce in the skillet. Toss to coat the pasta evenly with the sauce.
- 8
Serve
Plate the rigatoni alla vodka and garnish with additional Parmesan cheese and fresh basil if desired. Enjoy!
