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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Stir in the minced garlic and chili flakes, cooking for an additional 1-2 minutes until fragrant.
- 3
Add Vodka
Carefully add the vodka to the pan, allowing it to simmer and reduce for about 3-5 minutes.
- 4
Incorporate Cream
Reduce the heat to low and stir in the heavy cream. Allow it to simmer for another 3-4 minutes, stirring occasionally.
- 5
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Finish and Serve
Stir in the grated pecorino cheese, and season with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh basil and additional pecorino cheese if desired.