Ingredients:

  • 4 oz (115g) pancetta, diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (or more to taste)
  • 2 tablespoons olive oil
  • 1 (28 oz/794g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) vodka
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 cup (15g) grated parmesan cheese, plus extra for serving
  • 1 pound (454g) rigatoni pasta
  • Salt for pasta water
  • Fresh basil leaves, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the pan.
  3. Add onion to the pan and cook until softened. Add garlic and red pepper flakes and cook until fragrant.
  4. Stir in tomato paste and cook for a minute. Deglaze the pan with vodka, scraping up any browned bits. Add crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for about 15 minutes, stirring occasionally.
  5. Stir in heavy cream and parmesan cheese. Cook for another 5 minutes, or until the sauce has thickened slightly. If the sauce is too thick, add a little pasta water.
  6. Add cooked pasta and reserved pancetta to the sauce. Toss to coat. Add more pasta water if needed to reach your desired consistency.
  7. Garnish with fresh basil and additional parmesan cheese. Serve immediately. This rigatoni recipe is best served hot.