Rigatoni with Vodka Sauce
(Rigatoni alla Vodka)
Ingredients:
1 and 1/2 cups plain tomato sauce
1/4 cup butter
4 slices (1/4 pound) pancetta, diced
1/3 cup vodka
1/2 cup whipping cream
Salt and freshly ground pepper to taste
1 pound rigatoni pasta
1/2 cup freshly grated Parmigiano cheese
Directions:
Prepare plain tomato sauce.
Melt butter in a large skillet.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Add vodka and stir until it has evaporated.
Stir in tomato sauce and cream.
Simmer uncovered 8 to 10 minutes.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add rigatoni.
Bring water back to a boil and cook pasta uncovered until 'al dente', 8 to 10 minutes.
Drain pasta and place in skillet with sauce.
Toss pasta and sauce over medium heat until sauce coats pasta, 20 to 30 seconds.
Serve immediately with Parmigiano cheese. Makes 4 to 6 servings.