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INGREDIENTS
- 500 g Rigatoni pasta
- 800 g canned tomatoes
- 1 dl vodka
- 1 medium yellow onion
- 2 tablespoons butter
- 3 cloves garlic
- 100 g Italian pancetta
- 100 g Parmesan-type cheese
- Handful fresh parsley
- Chili flakes
- Salt
- Pepper
- 250 ml cream 33%
INSTRUCTIONS
- 1Cook the pasta in salted water according to package directions - al dente. Meanwhile, in a dry pan, sauté the diced pancetta. Once crispy, set it aside. In the same pan, sauté the finely chopped onion in butter until golden, add crushed garlic and let it become fragrant. Add the chopped tomatoes, rinse the cans with water and add to the sauce - about 1 dl of water. Season with salt and pepper and let it simmer on low heat for about 20 minutes.
- 2Then 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 to taste. At this stage, also add chili to taste.
- 3Mix the pasta with the sauce, sautéed pancetta, chopped parsley, and serve with finely grated cheese.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.