Pasta Alla Vodka

• servings: 6 servings
• total time: 30 minutes

Ingredients

Kosher salt

1 pound rigatoni or penne pasta

2 tablespoons olive oil

4 ounces diced pancetta, optional

1 medium yellow onion, finely chopped

2 garlic cloves, finely chopped

1/2 teaspoon red-pepper flakes

3/4 cup vodka

1 (28-ounce) can crushed tomatoes

Freshly ground black pepper

3/4 cup heavy cream

1/4 cup grated Grana Padano or Parmesan cheese, plus more for serving

1 tablespoon roughly chopped fresh oregano

2 tablespoons roughly chopped Italian parsley

Directions

Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.

Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.

Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.

Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.