Rigatoni alla vodka

Boil the rigatoni pasta in salted water according to package instructions until al dente. Meanwhile, cut the pancetta into cubes and fry it in a dry pan until crispy. Remove the pancetta from the pan and set it aside.

In the same pan, melt the butter and sauté the finely chopped onion until golden. Add the crushed garlic and let it release its aroma for one minute. Add the canned peeled tomatoes, rinse the cans with a little water (approximately 100 ml) and add the liquid to the sauce. Season with salt and pepper, then let the sauce simmer over low heat for about 20 minutes.

Blend the tomato mixture with an immersion blender until smooth. Pour in the vodka and let the sauce simmer for another 5 minutes for the alcohol to evaporate. Remove the pan from the heat and stir in the cooking cream. Do not boil the sauce after adding the cream. Add chili flakes to taste.