Pasta Alla Vodka

From: cooking.nytimes.com

Yields: 4 Servings

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
  • • 0.5 teaspoon red-pepper flakes
  • • 0.75 cup vodka
  • • 1 (28-ounce) can crushed tomatoes
  • • Freshly ground black pepper
  • • 0.75 cup heavy cream
  • • 0.25 cup grated Grana Padano or Parmesan cheese, plus more for serving
  • • 1 tablespoon roughly chopped fresh oregano
  • • 2 tablespoons roughly chopped Italian parsley

Steps

  • Step 1Bring 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.
  • Step 2Meanwhile, 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.
  • Step 3Stir 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.
  • Step 4Stir 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.