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.