Rigatoni alla vodka

4 SERVINGS

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INGREDIENTS

500 g Rigatoni pasta
800 g canned tomatoes
100 ml vodka
1 medium-sized yellow onion
2 tablespoons butter
3 cloves garlic
100 g Italian pancetta
100 g Parmesan-type cheese
A handful of fresh parsley
Chili flakes
Salt
Pepper
250 ml cream 33%

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INSTRUCTIONS

1
Cook the pasta in salted water according to the instructions - al dente. Meanwhile, fry the diced pancetta in a dry pan. Once crispy, set it aside. In the same pan, sauté finely chopped onion in butter until golden, add crushed garlic and let it become fragrant. Add chopped tomatoes, rinse the cans with water and add to the sauce - about 100 ml of water. Salt and pepper to taste and let it simmer on low heat for about 20 minutes.
2
Then blend the tomato mixture until smooth. Pour in the vodka and let the alcohol evaporate; it should be evaporated after five minutes. Remove the pan from the heat and pour in the cream, then do not cook further. Mix everything together and season with salt and pepper if necessary. At this stage, also add chili to taste.
3
Mix the pasta with the sauce, fried pancetta, chopped parsley, and serve with finely grated cheese.

Zuzana Nová

Zuzana is a mother of two, a great cook, and a writer of the blog New Kitchen. Additionally, she prepares recipes specifically for Rohlik, so also for you. Try some of her treats.