Servings 4 servings
Ingredients
- 16 ounces pasta (Recommended shapes: cavatappi, penne or rigatoni)
- 1/4 pound pancetta (one thick slice), medium diced
- 1/3 cup vodka (See Kelly's Notes below)
- 1 1/2 cups prepared marinara sauce, store-bought or homemade
- 1/2 cup heavy whipping cream
- Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Place a large non-stick pan over medium heat and add the diced pancetta, sauteing it until golden brown.
- Once all of the pancetta is browned, add the vodka to the pan and cook it until it reduces by half, about 3 minutes.
- Add the prepared marinara sauce to the pan, then whisk in the heavy cream. Reduce the heat to low and let the sauce simmer for 10 minutes.
- While the sauce is simmering, add the pasta to the boiling water and cook it until al dente.
- Drain the cooked pasta and add it to the pan with the sauce, tossing to coat.
- Serve the pasta topped with Parmesan cheese.
Notes
- If you're using an uncoated stainless steel pan (not nonstick), add 2 tablespoons of unsalted butter, then add the diced pancetta and continue the method of preparation above.
- Use a higher-end vodka brand, similar to one you'd drink in cocktails, for the best flavor.
- Ask your butcher for a thick slice of pancetta. Alternately, use the pre-packaged thin slices or diced pancetta.
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