Buy all ingredients right below the recipe
Ingredients
- 500 g Rigatoni pasta
- 800 g peeled canned tomatoes
- 100 ml Vodka
- 250 ml whipping cream 32% fat
- 1 medium yellow onion
- 2 tbsp unsalted butter
- 3 cloves fresh garlic
- 100 g Pancetta whole piece
- 100 g Parmesan cheese
- 1 handful fresh parsley
- 1 pinch chili flakes
- 1 tsp salt
- 1 pinch ground black pepper
Preparation
- 1Cook the rigatoni in plenty of salted water according to package directions until al dente. In the meantime, cut the pancetta into small cubes and fry in a dry pan until crispy. Remove the pancetta from the pan and set aside.
- 2Melt the butter in the same pan. Sauté the finely diced onion until golden. Press or finely chop the garlic, add it, and sauté briefly until fragrant. Add the peeled tomatoes (rinse the cans with about 100 ml of water and add this to the sauce as well). Season with salt and pepper and simmer over medium heat for about 20 minutes.
- 3Then, purée the tomato sauce until smooth with an immersion blender. Stir in the vodka and simmer for about 5 minutes until the alcohol has evaporated. Remove the pan from the heat, stir in the whipping cream, and do not boil further. Season with chili flakes, salt, and pepper to taste.
- 4Combine the drained rigatoni with the sauce, crispy pancetta, and finely chopped parsley. Serve immediately and sprinkle with freshly grated Parmesan.
Knuspr-Küche
Ein kleiner Tipp: Wenn du die Sauce noch cremiger magst, gib am Ende ein paar Esslöffel des stärkehaltigen Nudelwassers hinzu. Das bindet die Sauce perfekt an die Rigatoni!