Rigatoni with Pancetta and Green Onion in Vodka Sauce

Rigatoni with Green Onion and Pancetta Tomato Sauce

Course: Pasta
Cuisine: Italian
Keyword: pasta with green onions, pasta with pancetta tomato sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Energy: 420 kcal
Author: Jennifer Maloney
This is a quick, easy and delicious weeknight meal. In a pinch, you can substitute bacon, but pancetta is worth picking up for this one.
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Ingredients

  • 3 cups dried rigatoni pasta
  • 1/2 cup diced pancetta
  • 1 cup diced green onions green part only, plus more for garnish
  • 1/8 tsp crushed red chili flakes
  • 1/3 cup vodka
  • 28 oz canned San Marzano tomatoes or other good quality canned tomatoes,
  • 2 Tbsp butter
  • 1 tsp sugar
  • 1/4 cup whipping cream
  • Salt and pepper, to taste
  • Freshly grated Parmesan and additional diced green onion, for garnish

Instructions

  1. Boil a large pot of water and salt generously. Add pasta and cook until al dente.
  2. Meanwhile, pour canned tomatoes into a bowl. Break the tomatoes up with your hand and discard any tough ends. Dice your pancetta and green onions and set aside.

  3. In a large skillet over medium-high heat, cook pancetta until browned. Remove to a bowl. Add green onions and cook, stirring, until softened and starting to brown (there should be a bit of fat from the pancetta in the pan, but if not, add a bit of butter). Add the chili flakes and cook briefly. Add vodka and cook off until only a few Tablespoons of the vodka remains. Add the tomatoes. Reduce heat and simmer for 10-15 minutes. Add the butter, sugar and salt and pepper, to taste. Add the cream and stir to combine. Reduce heat to low until pasta is ready.

  4. When pasta is cooked, drain and return to pot. Add sauce and cook, stirring, about 2 minutes. If necessary, add some pasta cooking liquid to loosen the sauce.

  5. Serve with additional fresh diced green onion and Parmesan.