Rigatoni Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz rigatoni and cook until just shy of al dente (follow package for timing minus 1–2 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 oz chopped bacon or prosciutto and cook until fat renders and pieces are crisp (about 5–7 minutes for bacon; for prosciutto cook until slightly crisp and fragrant, ~2–3 minutes). Use a slotted spoon to transfer most of the cooked meat to a paper towel-lined plate, leaving 1–2 tablespoons of fat in the pan. If pan is dry, add 1 tablespoon butter.

To the skillet with the rendered fat, add 1 tablespoon unsalted butter. Lower heat to medium-low and add 1/2 cup finely diced yellow onion. Cook, stirring, until softened and translucent, about 4–5 minutes. Add 3 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Turn heat to medium-high, add 3 tablespoons vodka to the pan (careful of any flame). Let it simmer 1–2 minutes to cook off the alcohol and reduce slightly. Add one 14 oz can tomato puree or crushed tomatoes and stir to combine. Bring sauce to a gentle simmer and cook 6–8 minutes, stirring occasionally, allowing flavors to meld and the sauce to thicken slightly.

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently 3–4 minutes until sauce is silky and slightly thickened. Taste and season with salt and 1 teaspoon freshly ground black pepper.

Add the reserved pasta and ~1/2 cup of the reserved pasta water to the sauce. Toss or stir vigorously over medium heat for 1–2 minutes so the pasta finishes cooking in the sauce and the sauce clings to the rigatoni. Add additional reserved water, a tablespoon at a time, if you want looser sauce.

Stir in 1/2 cup grated Parmesan (reserve a little for serving) and most of the cooked bacon/prosciutto, tossing to combine. Remove pan from heat and fold in half of the torn basil leaves.

Plating and Burrata

Divide rigatoni among plates or a shallow serving bowl. Tear open the burrata and place pieces or the creamy interior atop each portion (or place whole burrata in center for family-style). Scatter remaining crisped bacon/prosciutto over the pasta. Garnish with remaining basil leaves and sprinkle reserved grated cheese. Finish with an extra crack of black pepper and a drizzle of olive oil if desired.