• 2 T unsalted butter
• 4 oz pancetta, chopped fine
• 1/4 t red pepper flakes
• 2 garlic cloves, minced
• 2 T tomato paste
• 1/2 c vodka, divided
• 2 c tomato puree
• 1/2 c heavy cream
• salt & pepper
• 1 lb rigatoni or penne
• Parmesan cheese, grated
• Basil, chopped

Bring 4 qts water to a boil in large pot.  While water is heating, melt butter in heavy saucepan over med heat.  Add pancetta & pepper flakes & cook, stirring frequently, until pancetta is golden brown & fond begins to form on bottom of pot, 4-5 min.  Add garlic & cook, stirring constantly, for 30 sec.  Add tomato paste & cook, stirring constantly, for 30 sec.

Transfer 1 T vodka to small bowl & set aside.  Remove pot from heat & add remaining 7 T vodka.  Return pot to heat & cook, scraping up any browned bits, until vodka is mostly evaporated & fat in pot begins to sizzle, 3-4 min.  Stir in tomato puree, cream, salt & pepper & bring to simmer.  Adjust heat to maintain gentle simmer.  Cook, uncovered, stirring occasionally, to meld flavors, about 10 min.  Remove from heat & cover to keep warm.

Add pasta & 1 T salt to boiling water & cook, stirring often, until al dente.  Reserve 1 c cooking water, then drain pasta.

Stir reserved 1 T vodka into sauce & return pot to low heat.  Add pasta to sauce & stir until well coated, about 1 min.  Add 1/4 c reserved cooking water & stir until sauce looks glossy & fluid, about 1 min.  Adjust consistency with remaining reserved cooking water as needed.  Serve, passing Parmesan & basil separately.  Enjoy!

Recipe adapted from Cook’s Illustrated.

For more pasta recipes, check out:

• Spicy Shrimp Pasta
• Pasta with Beans & Kale
• Pasta with Mushrooms & Cashew Cream
• Spaghetti & Meatballs
• Spaghetti alla Carbonara