Rigatoni with Vodka Sauce Image

Rigatoni with Vodka Sauce

Make this Tonight - "An Italian-American Dream Dinner"

Prep Time
Cook Time


  • 3 tablespoons extra virgin olive oil
  • ⅓ cup pancetta, cubed
  • ½ yellow onion, chopped
  • ½ cup vodka
  • 1 tablespoon Calabrian chili, chopped
  • 2 cups san marzano tomato sauce
  • ½ cup heavy cream
  • 1 lb rigatoni shape pasta
  • kosher salt, to taste
  • black pepper, to taste
  • ½ cup parmigiano reggiano, grated
  • ⅓ cup parsley, chopped


  1. Heat the olive oil in a large saute pan over medium-high heat.
  2. Add the cubed pancetta and cook until it begins to brown.
  3. Remove the pancetta and reserve for garnish.
  4. Add the onion and cook until translucent.
  5. Remove pan from the heat, add the vodka and light it with a lit wooden skewer to flambé. Be careful as the alcohol burns off by itself in a matter of seconds.
  6. Return the pan to the heat and add the Calabrian chili and the tomato sauce and allow it to simmer for 20 minutes.
  7. After the sauce has cooked, add the cream and cook for an additional 5 to 6 minutes.
  8. Meanwhile cook the pasta in boiling water per the directions on the box, until al dente.
  9. Transfer the cooked pasta to the saucepan with the Vodka Sauce and toss to marry the sauce and the pasta.
  10. Plate in a bowl and top with parmigiano, cooked pancetta and parsley.