Spicy Vodka Rigatoni with Crispy Pancetta

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 12 oz rigatoni pasta
• 4 oz diced pancetta
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large shallot, finely minced
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 1/3 cup vodka
• 1 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1 cup crushed tomatoes
• 3/4 cup, plus more for serving grated Parmesan cheese
• 1 1/2 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. 1Bring a large pot of water to a rolling boil, salt it generously with kosher salt, and cook the rigatoni until just shy of al dente, about 1–2 minutes less than package directions. Reserve starchy pasta water, then drain the pasta.
2. 2While the water heats, place a large deep skillet or Dutch oven over medium heat and add the pancetta with olive oil. Cook, stirring occasionally, until the fat renders and the pancetta turns deep golden and crisp, 6–8 minutes. Transfer pancetta to a paper-towel-lined plate with a slotted spoon, leaving the fat in the pan.
3. 3Add the butter to the pancetta fat. When it foams, stir in the minced shallot and cook until translucent and soft, about 3 minutes. Add the garlic and red pepper flakes and cook just until fragrant, 30–45 seconds—do not let the garlic brown.
4. 4Stir in the tomato paste and cook, smearing it across the pan bottom, until it darkens to a brick red and smells sweet, 2–3 minutes. This step builds deep flavor.
5. 5Carefully pour in the vodka (it may steam vigorously) and scrape up any browned bits. Simmer until the sharp alcohol smell fades and the liquid reduces by half, 2 minutes.
6. 6Stir in the crushed tomatoes and heavy cream. Season with the remaining salt and black pepper. Bring to a gentle simmer over medium-low heat and cook, stirring often, until the sauce thickens enough to coat a spoon, 6–8 minutes.
7. 7Add the drained rigatoni and half of the reserved pasta water to the sauce. Toss vigorously over medium heat until every piece is glossy and the sauce clings, 2–3 minutes. Add more pasta water a splash at a time if it looks tight.
8. 8Turn off the heat. Stir in the Parmesan and most of the crispy pancetta until the cheese melts into a silky sauce. Taste and adjust salt or heat.
9. 9Divide among warm bowls, top with remaining pancetta, torn basil, and extra Parmesan. Serve immediately while the pasta is still steamy and the edges of the sauce are bubbling slightly.