Pasta alla Vodka

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This is a fancy upgraded version of pasta alla vodka made with pancetta, Calabrian chili paste, sun-dried tomato paste, and paccheri pasta.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American, Italian

Keyword: Pasta, Sauce, Tomato

Servings:

1 tablespoon Extra Virgin Olive Oil
4 oz Pancetta diced
1 Yellow Onion diced
4 cloves Garlic minced
1 tablespoon Calabrian Chili Paste more or less based on spice preference
6 tablespoon Sun-Dried Tomato Paste I used one tube; you can also use regular tomato paste
1/2 teaspoon Kosher Salt
1/4 teaspoon Granulated Sugar
1/3 cup Vodka
3 cups Tomato Passata or tomato puree; I used 1 jar
1/2 cup Heavy Cream more or less depending on how creamy you want the sauce
8 oz Paccheri Pasta can also use another tube shape like rigatoni
Parmesan Cheese freshly grated to serve
Fresh Basil to serve

Heat olive oil in a large, high-sided sauté pan over medium heat. Add pancetta and cook for 8–10 minutes, stirring often, until crispy. Transfer to a plate and set aside.
1 tablespoon Extra Virgin Olive Oil, 4 oz Pancetta
If needed, drain excess oil, leaving enough to coat the pan. Add diced onion and cook for 5 minutes, stirring occasionally. Stir in garlic and cook 2–3 minutes more until fragrant.
1 Yellow Onion, 4 cloves Garlic
Add Calabrian chili paste and sun-dried tomato paste. Cook for about 5 minutes, stirring occasionally, until the pastes caramelize slightly. Season with a pinch of salt and sugar.
1 tablespoon Calabrian Chili Paste, 6 tablespoon Sun-Dried Tomato Paste, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Granulated Sugar
Pour in vodka and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes or until mostly evaporated. Stir in tomato passata and simmer for 10–15 minutes. Reduce heat to low and stir in the heavy cream until fully combined.
1/3 cup Vodka, 3 cups Tomato Passata, 1/2 cup Heavy Cream
Meanwhile, cook pasta in salted water until al dente. Use a slotted spoon to transfer it directly into the sauce, letting some pasta water come along. Toss to coat, adding more pasta water as needed to loosen the sauce.
8 oz Paccheri Pasta
Divide into bowls and top with crispy pancetta, freshly grated Parmesan, and torn basil.
Parmesan Cheese, Fresh Basil