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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large high-rimmed sauté pan over medium heat. Cook pancetta for 8-10 minutes or until crispy. Stir often so it doesn't burn. Remove to a plate.

Step 2

Drain some oil if needed, but leave some in the pan to cook your vegetables. Add the diced onion and cook for 5 minutes, stirring occasionally. Then add the minced garlic. Cook another 3 minutes, stirring often.

Step 3

Mix in the Calabrian chili paste and sun-dried tomato paste. Cook for about 5 minutes, stirring about every minute, to allow the pastes to caramelize.

Step 4

Pour in the vodka. Use a wooden spoon to scrape any stuck bits off the bottom of the pan. Simmer for 2 minutes or until most of the liquid is absorbed.

Step 5

Pour in the tomato passata, salt, and sugar. Simmer for about 10-15 minutes while you cook the pasta. Turn the heat to low and pour in the heavy cream. Stir until well combined.

Step 6

Meanwhile, cook the pasta to al dente according to package instructions. Once cooked, transfer right to the sauce with a slotted spoon. It's okay if some pasta water comes along with the pasta. Add additional splashes of pasta water if needed to thin out the sauce.

Step 7

Divide among bowls to serve. Top with the crispy pancetta, parmesan cheese, and fresh basil.

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