Rigatoni Vodka Recipe
Pancetta, prosciutto, speck, tomato, onions, vodka & cream
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauce Preparation
- 2
Sauté Meats
In a large skillet over medium heat, add the diced pancetta, prosciutto, and speck. Cook until the meats are crispy and browned, about 5-7 minutes. Remove excess fat if necessary.
- 3
- 4
Incorporate Tomato and Vodka
Stir in the tomato puree and vodka. Increase the heat to medium-high and simmer for about 5 minutes, allowing the alcohol to cook off.
- 5
Add Cream
Reduce the heat to medium-low and pour in the heavy cream. Stir well and let the sauce simmer for another 5-7 minutes until it thickens slightly.
- 6
Season the Sauce
Season with salt and black pepper to taste. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
- 7
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce and toss to coat evenly. Stir in the grated Parmesan cheese and chopped fresh basil.
Serving
- 8
Plate the Dish
Serve the rigatoni vodka immediately, garnished with additional Parmesan cheese and fresh basil if desired.