Rigatonnaci Alla Vodka Recipe
Crispy pancetta, peas, and sausage in an asiago vodka cream sauce.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring salted water to a rolling boil.
- 2
Cook Pasta
Add rigatoni pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Making the Sauce
- 3
Cook Pancetta and Sausage
In a large skillet over medium heat, add diced pancetta and cook until crispy, about 4-5 minutes. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 7-8 minutes.
- 4
- 5
Incorporate Peas
Add the frozen peas to the skillet and stir for 2 minutes until heated through.
- 6
Deglaze with Vodka
Pour in the vodka and let it simmer for about 3-4 minutes to reduce slightly.
- 7
Create Cream Sauce
Reduce the heat to low and stir in the heavy cream and grated asiago cheese until melted and smooth.
- 8
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce, stirring to combine well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 9
Season
Add red pepper flakes, black pepper to taste, and chopped parsley. Stir to combine.
Serving
- 10
Plate
Serve the pasta hot, garnished with additional asiago cheese and parsley if desired.
