Rigatoni Alla Vodka With Crispy Pancetta
After aging for over ten months, Stella® Parmesan Cheese transforms into a delectable wedge with an unmistakable flavor. The affinage process imparts a slightly nutty and rich taste to the cheese, which complements the creamy and tangy Vodka pasta sauce. This recipe is perfect for a Valentine's Day dinner and guaranteed to have anyone who savors it swooning.
Ingredients
- 12 oz Barilla Sign of Love Heart Shaped Pasta
- 1/2 cup uncured pancetta (diced)
- 2 tbsp butter
- 2 tbsp garlic (minced)
- 1/4 cup shallots (minced)
- 1/2 tsp crushed red pepper flakes
- 1/4 cup tomato paste
- 1/4 cup Vodka substitute with broth or water
- 1 & 1/4 cup heavy cream
- 1/2 cup reserved pasta water
- minced basil (garnish)
- 1/4 cup Stella® Parmesan Cheese (grated)
Instructions
- Bring a large pot of salted water to a boil. Pour in the pasta and cook according to package instructions until al dente.
- Meanwhile, put a pan over medium heat. Stir in the diced pancetta, reduce the heat to low, and allow the pancetta to render until crisp. Mix it often, for about 5 minutes or until crispy. Using a slotted spoon or spatula, remove the cooked pancetta from the pan and reserve.
- Add the garlic and shallots with the remaining fat in the pan and cook, stirring frequently, until translucent, about 2-3 minutes. Then, squeeze in the tomato paste, crushed red pepper flakes, and a pinch of salt and pepper, and cook it until the tomato paste turns dark red, about 3 minutes.
- Next, deglaze the pan with the vodka and cook it off for about 2-3 minutes.
- Reduce heat to low, pour in the heavy cream, pasta water, and butter. Constantly stir until it begins to slightly thicken, about 2 minutes.
- Next, toss in your cooked pasta and stir. Finish by grating in the Parmesan. Season to taste with salt and pepper. Top with additional cheese, if desired, and sprinkle with basil.
Ashia Aubourg
Ashia Aubourg is culture's Assistant Digital Editor. She received her BA in Food Studies and Policy Studies from Syracuse University, where she researched components that make up equitable food systems. She previously held print and digital roles at Food & Wine, Cuisine Noir, America's Test Kitchen, and others, where her writing unearthed underrepresented narratives within food, travel, and culture. Before starting her writing career, she held food policy and social impact roles across various nonprofits and companies. Ashia currently lives in Brooklyn, NY.
