Pasta alla Vodka

This is a fancy upgraded version of pasta alla vodka made with pancetta, Calabrian chili paste, sun-dried tomato paste, and paccheri pasta.

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Step 1

Heat olive oil in a large, high-sided sauté pan over medium heat. Add pancetta and cook for 8–10 minutes, stirring often, until crispy. Transfer to a plate and set aside.

Step 2

If needed, drain excess oil, leaving enough to coat the pan. Add diced onion and cook for 5 minutes, stirring occasionally. Stir in garlic and cook 2–3 minutes more until fragrant.

Step 3

Add Calabrian chili paste and sun-dried tomato paste. Cook for about 5 minutes, stirring occasionally, until the pastes caramelize slightly. Season with a pinch of salt and sugar.

Step 4

Pour in vodka and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes or until mostly evaporated. Stir in tomato passata and simmer for 10–15 minutes. Reduce heat to low and stir in the heavy cream until fully combined.

Step 5

Meanwhile, cook pasta in salted water until al dente. Use a slotted spoon to transfer it directly into the sauce, letting some pasta water come along. Toss to coat, adding more pasta water as needed to loosen the sauce.

Step 6

Divide into bowls and top with crispy pancetta, freshly grated Parmesan, and torn basil.

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