Okay, so there’s technically no vodka in this recipe, but that can be our secret. The combination of creamy tomato sauce and salty pancetta is flavorful enough without it! Serve straight from the skillet for a way easier cleanup.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Roughly chop the parsley. Add the pasta to the boiling water. Cook 9-11 minutes, until al dente. Drain.
Heat a drizzle of oil in a large tall-sided pan over medium-high heat. Add the pancetta to the pan. Cook, tossing, for 4-5 minutes, until crispy and golden brown. Remove the pancetta with a slotted spoon, reserving the oil. Place onto a paper towel.
Heat the same pan over medium heat. Add the garlic to the reserved pancetta oil. Cook 30 seconds, until fragrant. Whisk in the flour, and cook another 1 minute. Slowly whisk in the milk, adding a little bit at a time, until fully incorporated. Bring to a boil. Cook 1-2 minutes, until thickened. Remove from heat, and stir in the parmesan. Once melted, stir in the tomatoes and spinach to wilt. Season generously with salt and pepper. TIP: If the sauce isn’t hot enough to wilt the spinach, return pan to medium heat.
Preheat the broiler to high or the oven to 500. Melt 1 Tablespoon butter in the microwave (or a small pan). Toss the panko and half the parsley into the melted butter. Season with salt and pepper.
Broil the pasta: Toss the pasta, pancetta, and remaining parsley into the sauce. Season with salt and pepper. Sprinkle the panko mixture over the pasta. Transfer to the oven to broil 2-3 minutes, watching carefully, until golden brown.
Finish: Serve the rigatoni “a la vodka” straight out of the pan and enjoy!