Spicy Rigatoni with Sausage and Pancetta

Instructions

1. 1

   Boil the water

   Bring a large pot of water to a boil. Salt the water lightly; the pancetta and cheese will add more salt later.

2. 2

   Cook the pancetta

   Put the pancetta in a large skillet and set it over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until browned and crisp. Transfer it to a plate with a slotted spoon, leaving the fat in the skillet.

3. 3

   Brown the sausage

   Add the sausage to the skillet. Break it into small, uneven chunks with a wooden spoon and cook for about 5 minutes, until browned and no longer pink.

4. 4

   Cook the rigatoni

   Add the rigatoni to the boiling water. Cook it for 2 minutes less than the time listed on the package.

5. 5

   Add the garlic and pepper flakes

   Lower the heat under the skillet to medium-low. Add the garlic and red-pepper flakes. Stir for about 30 seconds, stopping before the garlic begins to brown.

6. 6

   Add the tomato paste

   Add the tomato paste. Stir it into the sausage and cook for 2 minutes, until it darkens from bright red to a deeper brick color.

7. 7

   Deglaze with vodka

   Pour in the vodka. Scrape the bottom of the skillet with the spoon and simmer for 1 to 2 minutes, until most of the liquid has cooked away.

8. 8

   Add the tomato sauce

   Stir in the tomato sauce. Keep it at a gentle simmer for 5 minutes.

9. 9

   Reserve pasta water and drain

   Before draining the pasta, scoop out about 1½ cups of the cooking water. Drain the rigatoni without rinsing it.

10. 10

    Combine the pasta and sauce

    Stir the cream into the sauce. Add the rigatoni and ½ cup of pasta water. Cook over medium heat for 2 to 3 minutes, stirring often, until the pasta is tender and coated in sauce.

11. 11

    Finish with butter and cheese

    Turn off the heat. Add the butter, grated cheese, most of the pancetta, and half the basil. Stir until the butter and cheese have melted.

12. 12

    Adjust the consistency

    Check the consistency. Add a little more pasta water when the sauce looks too thick or dry. It should coat the rigatoni without leaving a large pool in the skillet.

13. 13

    Season and serve

    Taste before adding salt. Season with black pepper, then divide among bowls. Top with the remaining pancetta, basil, and grated cheese.