Baked Rigatoni alla Vodka

How to Make Baked Rigatoni alla Vodka

1. 1

   Step 1: Cook the rigatoni until nearly al dente

   Bring a large pot of water to a rolling boil and salt generously. Add the rigatoni and cook according to package directions until about 2 minutes shy of al dente; reserve 1 cup pasta cooking water, then drain and set aside.

   For this step

   • 1 lbrigatoni
   
2. 2

   Step 2: Crisp the pancetta and sauté aromatics

   While the pasta cooks, heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the diced pancetta and cook until browned and crisp, about 6–8 minutes; transfer pancetta to a paper towel-lined plate. Add the chopped onion to the skillet and sauté in the rendered fat until translucent, 4–5 minutes, then stir in the garlic and cook 30–60 seconds until fragrant.

   For this step

   • 6 ozpancetta, diced
   • 1 tbspolive oil
   • 1 mediumyellow onion, finely chopped
   • 3 clovesgarlic, minced
   
3. 3

   Step 3: Deglaze and simmer the tomato-vodka sauce

   Carefully pour the vodka into the skillet to deglaze, scraping up any browned bits, and simmer 1–2 minutes to reduce slightly. Stir in the crushed tomatoes, bring to a gentle simmer, and cook 8–10 minutes until the sauce thickens and the flavors meld.

   For this step

   • 1/3 cupvodka
   • 28 ozcrushed tomatoes (canned)
   
4. 4

   Step 4: Finish, combine, and bake until bubbly

   Reduce heat to low and stir in the heavy cream and about half the Parmesan until smooth; season to taste. Toss the drained rigatoni and most of the crisp pancetta into the sauce, adding reserved pasta water a splash at a time if you need to loosen the sauce. Transfer everything to a lightly oiled 9x13-inch baking dish (or bake in the ovenproof skillet), sprinkle with remaining Parmesan, and bake at 400°F (200°C) for 12–15 minutes until bubbling and edges are caramelized. Garnish with torn basil and the reserved pancetta before serving.

   For this step

   • 1 cupheavy cream
   • 1 1/2 cupsParmesan cheese, finely grated
   • 1/2 cupfresh basil, torn
   

1. Bring a large pot of water to a rolling boil and salt generously. Add the rigatoni and cook according to package directions until about 2 minutes shy of al dente; reserve 1 cup pasta cooking water, then drain and set aside.
2. While the pasta cooks, heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the diced pancetta and cook until browned and crisp, about 6–8 minutes; transfer pancetta to a paper towel-lined plate. Add the chopped onion to the skillet and sauté in the rendered fat until translucent, 4–5 minutes, then stir in the garlic and cook 30–60 seconds until fragrant.
3. Carefully pour the vodka into the skillet to deglaze, scraping up any browned bits, and simmer 1–2 minutes to reduce slightly. Stir in the crushed tomatoes, bring to a gentle simmer, and cook 8–10 minutes until the sauce thickens and the flavors meld.
4. Reduce heat to low and stir in the heavy cream and about half the Parmesan until smooth; season to taste. Toss the drained rigatoni and most of the crisp pancetta into the sauce, adding reserved pasta water a splash at a time if you need to loosen the sauce. Transfer everything to a lightly oiled 9x13-inch baking dish (or bake in the ovenproof skillet), sprinkle with remaining Parmesan, and bake at 400°F (200°C) for 12–15 minutes until bubbling and edges are caramelized. Garnish with torn basil and the reserved pancetta before serving.