My husband absolutely loves Pasta in Vodka Sauce. I don’t make it terribly often, but it is a really simple and delicious dish to make at home, so I figured it was time to share my recipe for Rigatoni Alla Vodka!
“Traditional” vodka sauce includes tomatoes, herbs, and vodka, although every one I’ve ever come across also has a cream element to it as well.
The history of this sauce doesn’t go terribly far back — it was invented in the 70’s either in New York or Italy, depending on who you ask.
This version adds a bit of smokiness from pancetta and some heat from red pepper flakes to the luxurious tomato vodka cream sauce to make a truly wonderful pasta dish!
Ingredients:
- salt
- 1 (16 oz) box rigatoni
- 1 tablespoon olive oil
- 4 oz diced pancetta
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 cup vodka (I used Stateside Vodka)
- 1 (28-oz) can crushed tomatoes
- black pepper
- 3/4 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- fresh parsley, chopped, for garnish (optional)