Preparation

Fill a large pot with water and heat over high. Add a generous amount of kosher salt.
Dice pancetta into small cubes and then heat a small pan with 1 tbsp olive oil over medium heat. Add pancetta to the pan and cook until crispy, about 7 minutes. Once pancetta is cooked, transfer to a plate lined with a paper towel.

Peel and finely chop 1 medium onion. Mince 4 cloves of garlic. Add both to a bowl.
Grate 1/2 cup of Parmesan.
Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the onion and garlic and cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add 1/2 cup of tomato paste and 3/4 tsp. crushed red pepper flakes and stir until paste evenly coats onion. Cook for 5-7 minutes, continuously stirring until the paste is a deep red colour.
Add 1/4 cup vodka to deglaze the pan, making sure to scrape the bottom of the pan. Reduce heat to low.
Using a heatproof glass measuring cup, collect 1/4 cup of water from the pot and add 3/4 cup heavy cream to measuring cup.
Carefully pour the warmed cream to the Dutch oven and stir until combined. Remove from heat.
Add 1 lb. rigatoni to the pot of boiling water and cook following package directions. When the pasta is cooked, use a glass measuring cup to remove about 1 cup of pasta water. Lower the heat on the Dutch oven over low.
Drain pasta into a colander and then transfer the rigatoni to the Dutch oven.
Start by adding 1/2 cup of pasta water and 1/2 cup parmesan to Dutch oven and stir until combined and the cheese is melted. Adjust the consistency of the sauce by adding more pasta cooking water if needed.
Divide pasta among bowls. Top with more freshly grated parmesan and crispy pancetta. Enjoy!

Ingredients

Vodka Rigatoni with Crispy Pancetta

Crispy Parmesan Chicken with Tomato Confit