Baked Rigatoni Alla Vodka Recipe (with Video)

Preparation
1. Preheat oven to 375 F.
2. Bring a large pot of water to a boil and add the rigatoni.
3. Cook for 2 minutes less than instructed for al dente.
4. Strain and set aside.
For the Sauce
1. In a large oven safe dutch oven, add the olive oil and pancetta and cook over medium low heat until the pancetta is rendered and crispy.
2. Remove from pan.
3. Add the onion and saute until translucent.
4. Add the garlic and Calabrian chili and saute for 1-2 minutes.
5. Add the tomato paste and saute for another 1-2 minutes.
6. Add the vodka and cream and bring to a simmer for 10-15 minutes.
7. Add water as necessary if the sauce gets too thick.
Combining and Baking
1. Add the pasta and mix well.
2. Top with ricotta, then basil, then mozzarella and parm.
3. Bake for 15 minutes or until the cheese starts to bubble.