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–+ servings

The BEST Rigatoni a la Vodka with Pancetta

Brenda Lanzilli
A creamy, rich and decadent Vodka sauce with Pancetta that will make your saucy pasta dreams come true! Rigatoni a la Vodka is surprisingly simple to make at home, so treat yourself and your family. Say "I love you" a la Vodka!
5 from 1 vote
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Prep Time 3 minutes
Cook Time 20 minutes
Course Dinner, Main Course, pasta
Cuisine Italian
Servings 6
Calories 459 kcal

Ingredients
  

  • 2 tbsp Butter
  • 1 Shallot minced
  • 2 cloves garlic minced
  • ½ cup pancetta small dice
  • 28 oz can of San Marzano whole peeled tomatoes
  • ½ cup Vodka
  • 1 cup heavy cream
  • ½ cup grated parmasan plus more for topping
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  • 3/4 lb Rigatoni or Penne
  • fresh basil or parsley for garnish

Instructions
 

  • Set large pot of salted water over medium high heat. Let it come to a rapid boil while preparing vodka cream sauce
  • Empty entire can of whole peeled tomatoes with juices into a food processor. Pulse to crush the tomatoes.
  • In large skillet melt 2 tbsp of butter over medium heat. When butter has melted, add shallots and pancetta. Cook until shallots are softened and pancetta is browned, less than 5 minutes.
  • Add garlic and saute 30 seconds, just to open up the flavor and be careful not to burn.
  • Deglaze pan with vodka and scrape any flavorful brown bits from the bottom of the pan. Let the vodka boil for 2 minutes to evaporate the strong alcohol content. It should smell much different from when you first added it to the pan.
  • Add pureed tomatoes, heavy cream, salt and crushed red pepper. Let sauce simmer and thicken on low, stirring periodically to prevent burning on the bottom.
  • Add pasta to boiling water and cook, al dente according to package instructions.
  • When sauce has thickened and looks creamy, turn down heat and stir in grated parmesan cheese. Keep on low to maintain heat.
  • Drain pasta or use slotted spoon to transfer cooked pasta into skillet with vodka sauce and toss to coat. If you prefer to thin out the sauce add some of the starchy pasta water. Just 1/4 cup at a time. This step is not necessary, just a preference.
  • Serve hot with fresh basil, parsley or more parmesan cheese if desired.

Notes

Nutrition facts are estimates

Nutrition

Calories: 459kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 65mgSodium: 445mgPotassium: 419mgFiber: 3gSugar: 5gVitamin A: 879IUVitamin C: 13mgCalcium: 81mgIron: 2mg
Keyword cream cheese, easy dinner, pancetta, pasta, rich, rigatoni a la vodka, the best vodka sauce, vodka sauce, vodka sauce recipe
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