Rigatoni alla Vodka

Ingredients

Steps

1. 1

   Salt and heat up pot of water and cook 1lb of rigatoni to al dente. Run cold water over strainer to stop cooking. Set aside once cooked or time cooking of pasta for halfway through the timing of the adding of the crushed tomatoes/paste step.

2. 2

   Heat up large pan, add olive oil once hot

3. 3

   While pan is heating up, dice up small onion. When pan is hot, add diced pancetta and saute for 2-3 minutes on medium heat. Then add onions and saute for another 2-3 minutes. Turn down heat if you notice pancetta or onions start to burn or get too dark

4. 4

   Add 1 cup of vodka, cook on high heat for 5 minutes.

5. 5

   Add 1 28oz can of crushed tomatoes, 1 can of paste. Bring to a boil and then cover and reduce to a simmer for 15-20 minutes. You can time this with the cooking of your pasta.

6. 6

   Stir in chopped fresh basil, salt and pepper to taste and 1.5 cups of heavy cream. Stir until heavy cream is fully incorporated. Cook 5 minutes, medium heat.

7. 7

   Remove pan from heat and stir in pasta. Serve with freshly shredded Parmesan/Romano cheese. Optionally, add a pinch of red pepper flakes to the sauce, or leave on the side for serving.

Ratings