Improved Pasta alla Vodka Recipe (with Video)

Preparation of Pancetta
1. Heat the oil in a large high-sided skillet over medium-high heat.
2. Add the pancetta and cook until the fat has rendered out and the meat is crispy, 3-5 minutes.
3. Using a slotted spoon, remove the crispy pancetta and set aside on a paper towel-lined plate or bowl.
4. Reserve about ¼ cup of the rendered fat in the skillet.
Preparation of Sauce
1. Add the onion to the skillet and cook until translucent, about 3-4 minutes.
2. Add the garlic, Calabrian chilis, and tomato paste to the skillet and cook for 30 seconds or until the garlic is fragrant.
3. Add the tomato puree to the skillet and stir to combine.
4. Once the mixture is bubbling, turn the heat to medium-low and continue to cook for 30-45 minutes or until the mixture is reduced and thickened to the consistency of tomato paste.
Preparation of Pasta
1. Meanwhile, bring a large pot of water to a boil and season with salt.
2. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
Final Steps
1. Stir in the vodka and heavy cream.
2. Transfer the par-cooked pasta to the sauce.
3. Add reserved pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coating the pasta.
4. Turn off the heat and stir in the cheeses.
5. Then, season the pasta to taste with salt and pepper.
6. Serve and garnish with the reserved crispy pancetta, more cheese, and chopped herbs of choice.