Rigatoni alla Vodka

Cook the rigatoni in plenty of salted water according to package directions until al dente. Meanwhile, cut the pancetta into small cubes and fry in a dry pan until crispy. Remove the pancetta from the pan and set aside.

Melt 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.

Then, 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.