Rigatoni with Green Onion and Pancetta Tomato Sauce
This is a quick, easy and delicious rigatoni recipe is a great weeknight meal. In a pinch, you can substitute bacon, but pancetta is worth picking up for this one.
3cupsdried rigatoni pasta
1cupgreen onionsdiced, green part only, plus more for garnish
1/8tspcrushed red chili flakes
28ozcanned San Marzano tomatoes or other good quality canned tomatoes,
Salt and pepper, to taste
Freshly grated Parmesan and additional diced green onion, for garnish
Boil a large pot of water and salt generously. Add pasta and cook until al dente.
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.
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.
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.
Serve with additional fresh diced green onion and Parmesan.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!