Spicy Rigatoni alla Vodka

Why you'll love  this recipe:

- Ultra smooth & creamy - Restaurant worthy - Pancetta brings the whole dish to another level


For this recipe you will need: balsamic vinegar, pasta, tomato paste, garlic, chili flakes, vodka, shallots, tomatoes, heavy cream, parmesan, basil, & pancetta.

First, cook pancetta about until crispy. Transfer crispy pancetta to a paper towel lined plate to drain. Chop further if needed. Reserve about 1 tablespoon of fat in the pot.


Add shallots & red pepper flakes to pan & cook until shallots are translucent and caramelized.  Add in garlic & cook until garlic is fragrant. Add in tomato paste stirring occasionally.


Deglaze the pan with vodka, & stir to combine. Add in diced tomatoes & balsamic vinegar & mix to combine. Reduce heat to low and simmer, stirring occasionally, then remove from heat.


Allow to cool slightly & transfer the sauce to the blender or food processor. Blend until smooth. Now is a good time to boil your pasta to al dente.


Return sauce back to the pot on low heat. Slowly stir in the heavy cream and mix well until combined, and sauce is a solid orange color.


Add pancetta back to the pot with parmesan cheese & stir to combine. Add salt and black pepper to taste. This sauce will be naturally salty from the pancetta so don't over salt!


This recipe pairs perfectly with this Burrata Bruschetta with Roasted Tomatoes appetizer! Roasted tomatoes & pesto topped with creamy burrata cheese, balsamic reduction drizzle, & fresh basil.

If you liked this recipe, try this Lobster Ravioli Cream Sauce - Rich and decadent made with butter, shallots, garlic, tomato paste, white wine, cream, & parmesan cheese.

Lauren shares Cajun cuisine and impressive homemade recipes. She loves teaching people how to make the good stuff, from scratch.






I love hanging out on Instagram, head over and follow along!