World Pasta Day: Caterina’s Vodka Pasta Sauce

Cat's Pasta Vodka Sauce
AuthorCaterina C.
Rating
Cat's Pasta Vodka Sauce
Yields5 Servings
Total Time30 mins
 5 oz pancetta
 ¼ cup olive oil
 1.50 diced white onion
 2 minced garlic cloves
 ¼ cup vodka
 6 oz tomato paste
 3 cups heavy cream
 1 tsp salt
 12 tsp red pepper flakes (if you prefer a spicier sauce)
 ¼ tsp pepper
 pasta water (reserved from boiling). Less for a thicker sauce, more for a less thick
 1 box of rigatoni pasta
 ½ cup grated/shredded parmesan cheese
 2 tbsp fresh basil (add more for garnish)
 1 tbsp butter
1

Add pancetta to a large frying pan, heat until get somewhat crispy.

2

In the same pan, sauté garlic and onions in olive oil until garlic is fragrant.

3

Pour vodka in and cook until almost all evaporated.

4

Add tomato paste and stir until well mixed.

5

Pour heavy cream, salt, and pepper into the pan. Optional: add red pepper flakes for a boost in spiciness. Cook on low heat for 10 minutes.

6

While the sauce is simmering, bring pasta water to a boil. Cook pasta as directed on box minus 1 minute for al dente. Strain, and don’t forget to reserve some pasta water!

7

Add reserved pasta water and cooked pasta to sauce pan. Stir together.

8

Add parmesan cheese, basil, butter and mix until incorporated. Taste sauce and add more salt or cheese if needed. Let cook for a few more minutes to coat pasta completely.

9

Top with extra fresh basil and parmesan cheese.

10

Enjoy & buon appetito!

CategoryCuisineCooking Method

Ingredients

 5 oz pancetta
 ¼ cup olive oil
 1.50 diced white onion
 2 minced garlic cloves
 ¼ cup vodka
 6 oz tomato paste
 3 cups heavy cream
 1 tsp salt
 12 tsp red pepper flakes (if you prefer a spicier sauce)
 ¼ tsp pepper
 pasta water (reserved from boiling). Less for a thicker sauce, more for a less thick
 1 box of rigatoni pasta
 ½ cup grated/shredded parmesan cheese
 2 tbsp fresh basil (add more for garnish)
 1 tbsp butter

Directions

1

Add pancetta to a large frying pan, heat until get somewhat crispy.

2

In the same pan, sauté garlic and onions in olive oil until garlic is fragrant.

3

Pour vodka in and cook until almost all evaporated.

4

Add tomato paste and stir until well mixed.

5

Pour heavy cream, salt, and pepper into the pan. Optional: add red pepper flakes for a boost in spiciness. Cook on low heat for 10 minutes.

6

While the sauce is simmering, bring pasta water to a boil. Cook pasta as directed on box minus 1 minute for al dente. Strain, and don’t forget to reserve some pasta water!

7

Add reserved pasta water and cooked pasta to sauce pan. Stir together.

8

Add parmesan cheese, basil, butter and mix until incorporated. Taste sauce and add more salt or cheese if needed. Let cook for a few more minutes to coat pasta completely.

9

Top with extra fresh basil and parmesan cheese.

10

Enjoy & buon appetito!

World Pasta Day: Caterina’s Vodka Pasta Sauce

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