Rigatoni Alla Vodka Recipe
Tossed with pancetta, onions fresh tomato, cream, and splash of vodka
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Ingredients
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Pasta
Sauce
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Making the Sauce
- 2
Cook the Pancetta
In a large skillet over medium heat, add olive oil and diced pancetta. Cook until the pancetta is crispy, about 5-7 minutes.
- 3
- 4
Add Tomatoes and Vodka
Stir in the chopped fresh tomatoes and vodka. Bring to a simmer and let cook for about 5-10 minutes, allowing the alcohol to evaporate.
- 5
Incorporate Cream
Reduce heat to low and stir in the heavy cream. Mix well and let simmer for another 5 minutes until the sauce is heated through.
- 6
Season the Sauce
Add fresh basil, salt, and pepper to taste. Stir to combine.
Combining and Serving
- 7
Combine Pasta and Sauce
Add the drained rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
- 8
Serve
Plate the pasta and top with grated Parmesan cheese and fresh basil leaves. Serve immediately.