Directions
- 1Add guanciale to a cold pan and cook on medium heat until the fat has rendered and become crispy.
- 2Add chili oil and saute shallots and garlic until fragrant.
- 3Add tomato paste and cook for a few minutes until it becomes a deep red color.
- 4Deglaze with vodka and once the alcohol has burned off, pour in heavy cream and simmer for 20 minutes on low.
- 5Boil Rigatoni in salted boiling water until just before al dente.
- 6Add the pasta to the sauce along with some pasta water and mix.
- 7Add cubes of butter, grated Parmesan, and toss, adding more pasta water if necessary.
- 8Once the sauce starts to cling to the pasta, add torn basil, season with salt and pepper, and mix.
- 9Plate it up with more chili oil and grated Parmesan on top.
Ingredients
- 1 1/3 cup guanciale or pancetta
- 3 tbsp chili oil
- 1 shallot
- 4 cloves garlic
- 0.75 cup tomato paste
- 0.25 cup vodka
- 1.5 cups heavy cream
- 1 salt
- 1 lbs Rigatoni pasta
- 0.5 cup Parmesano Reggiano
- 5 tbsp butter
- 0.5 cup basil
Equipment
dry panwokknifecutting boardlarge potladlespatulagraterfork
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