Step 1
Bring a large pot of salted water to a boil (2 heaping tablespoons salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
Ingredients
| {add to taste} | Kosher Salt |
| 1 pound | Rigatoni or (Penne Pasta) |
| 4 ounces | Pancetta (diced, optional) |
| 1 | Medium Yellow Onion (finely chopped) |
| 2 | Garlic Clove (finely chopped) |
| 1/2 teaspoon | Red Pepper Flakes |
| 28 oz | Crushed Tomatoes |
| {add to taste} | Black Pepper (freshly ground) |
| 3/4 cup | Heavy Cream |
| 1/4 cup | Parmesan Cheese |
| 1 tablespoon | Fresh Oregano (roughly chopped) |
| 2 tablespoons | Italian Parsley (roughly chopped) |
Recipe
Step 2
Meanwhile, 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 3
Stir 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 4
Stir in the cooked pasta and ΒΌ 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.
Time to Eat!
Serve this dish hot in a dish of your choice. If you have leftover food, store in a tupperware, and let it cool down before storing it in the fridge.