A Roman-American classic with crisp pancetta and flambéed vodka, rigatoni alla vodka turns a handful of pantry staples into a lustrous, salmon-pink sauce that grips every ridge of the pasta. The vodka is the secret: it lifts aromas the fat and water can’t, then cooks away to leave pure savour.
It’s one of the 20 recipes inside our Pasta Cookbook, and we’re sharing it in full so you can taste the standard before you buy the book. Twenty minutes of gentle cooking is all it takes to plate a restaurant-grade rigatoni alla vodka at home.
Why this recipe works
Starting the pancetta in a cold skillet renders its fat slowly, so you build a silky soffritto base without scorching the meat. Deglazing off the heat lets the vodka flame gently and burn off its raw edge before the passata and cream emulsify into that signature glossy pink — sharp notes tamed, richness balanced.
Ingredients
Pasta & soffritto
- 200 g dried rigatoni
- 80 g pancetta, diced small
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Sauce
- 60 ml vodka
- 200 g tomato passata
- 120 ml heavy cream
- 40 g Parmigiano Reggiano, grated
Optional garnish
- Fresh basil chiffonade
Serves 2 · Prep 10 min · Cook 20 min · 690 kcal per serving
Instructions
- Render the pancetta. Place the diced pancetta in a cold, wide skillet over medium-low heat so the fat renders slowly into crispy golden cubes. Cook 6–7 minutes, stirring occasionally, until amber, then lift out with a slotted spoon and reserve, leaving about two tablespoons of fat for the soffritto.
- Soften the aromatics. Add the chopped onion with a pinch of salt and cook over medium heat for 5 minutes until glossy and translucent, never browned. Stir in the garlic and a pinch of red chili flakes for 30 seconds until fragrant, keeping the heat restrained for a sweet, mellow base.
- Deglaze with vodka. Pull the pan slightly off the heat, pour in the vodka and return it to the flame, letting it bubble for about 90 seconds until the raw alcohol burns off. Stir in the passata and simmer 5 minutes to a deep brick red, then add the cream in a steady stream, whisking to a uniform salmon-pink sauce.
- Toss and finish. Cook the rigatoni in well-salted boiling water until one minute shy of al dente, about 10 minutes. Reserve 150 ml pasta water, drain, and toss the tubes in the sauce with a splash of that water for 60–90 seconds, then fold in the reserved pancetta and Parmigiano and serve at once.
Chef’s tip
Add the vodka only after the onions are soft; raw onions trap the alcohol aroma and leave a harsh, medicinal note in the final sauce.
Get the full Pasta Cookbook
Loved this one? It’s a single recipe from a 20-strong collection of pasta built the same way — clear ingredients, exact timings, no guesswork. Grab the full Pasta Cookbook below.
