Spicy Vodka Rigatoni with Pancetta

• 12 ounces rigatoni
• 8 ounces pancetta, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 cup vodka
• 1 1/2 cups heavy cream
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Cook the rigatoni in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
2. 2 While the pasta cooks, cook pancetta in a large skillet over medium heat until crispy.
3. 3 Add the onion and cook until softened.
4. 4 Stir in garlic and crushed red pepper flakes and cook for 1 minute.
5. 5 Pour in the vodka and let it simmer for 2 minutes.
6. 6 Add crushed tomatoes and sugar; simmer for 10 minutes.
7. 7 Stir in heavy cream and let sauce thicken slightly.
8. 8 Combine the pasta with the sauce, adding reserved pasta water if needed to loosen.
9. 9 Season with salt and pepper to taste, then stir in Parmesan cheese.
10. 10 Garnish with chopped parsley before serving.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add shrimp or chicken for extra protein.
• Use turkey pancetta for a leaner option.

Substitutions

• Substitute pancetta with bacon for a smoky flavor.
• Use penne or spaghetti if rigatoni is unavailable.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• Adjust the spice level by adding more or less crushed red pepper flakes.
• For a richer flavor, toast the pancetta until golden before adding onions.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or cream to maintain saucy texture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently, stirring in a splash of cream.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with a chilled Pinot Grigio.

FAQ