Ingredients

• 1 , 28 ounce
• 2 tablespoons olive oil
• 3 ounces pancetta , diced
• 0.5 cups finely chopped onion
• 2 cloves garlic , finely minced
• 0.25 teaspoons crushed red pepper , or more to taste
• 1 teaspoon kosher salt , plus more to taste
• 3 tablespoons tomato paste
• 0.67 cups vodka
• 1 pound rigatoni or penne pasta
• 1 cup heavy cream
• 0.25 teaspoons pepper , plus more to taste
• 0.67 cups freshly grated Parmesan cheese
• 2 tablespoons finely chopped parsley
• 3 tablespoons chopped fresh basil

Instructions

1. 1 Gather all ingredients.
2. 2 Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
3. 3 While water heats, prepare the sauce: Heat oil and pancetta in a large saucepan or deep skillet over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
4. 4 While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
5. 5 Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
6. 6 Sprinkle with remaining cheese and more herbs if desired.
7. 7 Serve and enjoy.

Nutrition per serving