Rigatoni alla Vodka | Creamy Pasta Classic

Cook the rigatoni in plenty of salted water according to package directions until al dente. Meanwhile, cut the pancetta into small cubes and fry until crispy in a pan without fat. Once crispy, remove from the pan and set aside.

Melt the butter in the same pan. Sauté the finely diced onion until translucent, then add the pressed garlic and roast briefly until fragrant. Add the peeled canned tomatoes (rinse the cans with about 100 ml of water and add this to the sauce as well). Season with salt and pepper and simmer over low heat for about 20 minutes.

Purée the tomato sauce until smooth with an immersion blender. Stir in the vodka and simmer for about 5 minutes until the alcohol has evaporated. Remove the pan from the heat, stir in the whipping cream and do not boil further. Season with chili flakes, salt, and pepper to taste.