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Spicy Rigatoni
alla Vodka

with Crispy Pancetta, Blistered Cherry Tomatoes, Lemony Arugula Salad & Warm Crusty Bread

Creamy vodka sauce. Crispy pancetta. Blistered cherry tomatoes. Rigatoni covered in Parmesan with just enough heat to keep things interesting. Looks restaurant-level. Fortunately, the skill level is nowhere close.

Spicy Rigatoni alla Vodka with crispy pancetta, blistered cherry tomatoes, arugula salad and warm crusty bread
♨
SERVES
2
◷
PREP
15 MIN
♨
COOK
25 MIN
★
DIFFICULTY
★☆☆☆☆

WHAT YOU’RE MAKING

Spicy Rigatoni
alla Vodka
Lemony Arugula
& Parmesan Salad
Warm
Crusty Bread

THE DRINKS

Vodka Soda with Lemon

PER PERSON
2 oz vodka
4 oz club soda
Lemon wedge
Ice
Fill a glass with ice. Add the vodka, top with club soda and squeeze in a lemon wedge. Give it one quick stir. The vodka is already on the counter. Might as well make it earn its keep.
Wine Works Too Pinot Grigio keeps things crisp and clean with the creamy sauce. If you want red, grab a Chianti and keep it Italian.

WHAT YOU NEED

Spicy Rigatoni alla Vodka

  • 8 oz rigatoni
  • 4 oz pancetta, diced
  • ¾ cup cherry tomatoes, halved
  • 1 Tbsp olive oil, if needed
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • ¼ tsp red pepper flakes
  • ¼ cup vodka
  • ¾ cup heavy cream
  • ½ cup grated Parmesan, plus more for finishing
  • ½ cup reserved pasta water
  • Kosher salt & black pepper
  • Fresh basil
Quick Tip — Pancetta
Pancetta is bacon’s Italian cousin. Buy it diced if you can and save yourself the knife work.

Lemony Arugula & Parmesan Salad

  • 2 packed cups arugula
  • ¼ cup shaved Parmesan
  • 1 Tbsp fresh lemon juice
  • 1½ Tbsp olive oil
  • Kosher salt & black pepper

Warm Crusty Bread

  • ½ small baguette or Italian loaf
  • Olive oil, optional

Vodka Soda with Lemon

  • 4 oz vodka
  • 8 oz club soda
  • 1 lemon
  • Ice

Gear

  • Large pot
  • Large skillet
  • Colander
  • Mixing bowl
  • Cutting board + chef’s knife
  • Measuring cups & spoons
  • Grater
  • Tongs or large spoon
Good News
No immersion blender. No Italian grandmother required.

BEFORE SHE GETS THERE

  • Halve the tomatoes. Mince the garlic. Grate the Parmesan. Tear the basil. Dice the pancetta if needed.
  • Make the salad dressing: lemon juice, olive oil, salt and pepper. Wash and dry the arugula.
  • Cut the bread and have it ready to warm.
  • Measure the vodka, cream, tomato paste and red pepper flakes. Once the pan gets hot, this moves fast.
  • Get the pot, skillet, colander and mixing bowl where you can reach them. Nobody needs a cabinet scavenger hunt at 7:30.
  • Clean up and set the table. When she gets here, you should be pouring a drink — not mincing garlic.
  • DON’T FORGET THE BATHROOM. Give the sink, mirror and toilet a wipe. And for God’s sake, man, make sure there’s toilet paper.
Do the boring stuff beforehand.
Then make it look easy.

PLAY BY PLAY

  1. CRISP THE PANCETTA
    Put 4 oz diced pancetta in a large skillet over medium heat. Cook 5–7 minutes until crisp. Remove the pancetta and set aside, leaving about 1 Tbsp of the rendered fat in the skillet. If the pan is too dry, add some of the 1 Tbsp olive oil, if needed.
  2. BLISTER THE TOMATOES
    To the same skillet, add ¾ cup halved cherry tomatoes cut-side down. Cook 3–4 minutes until they pick up some color. Remove and set aside with the pancetta.
  3. BUILD THE SAUCE
    Lower the heat to medium. Add 2 minced garlic cloves and ¼ tsp red pepper flakes and cook about 30 seconds, just until fragrant. Stir in 2 Tbsp tomato paste and cook 2–3 minutes, stirring constantly, until it turns a deeper red. Pour in ¼ cup vodka and let it simmer for 3 minutes. Lower the heat and stir in ¾ cup heavy cream. Once smooth, add ½ cup grated Parmesan and stir until melted and creamy. Season with kosher salt and black pepper to taste.
    YO DUDE! Before you move on, drag your spoon through the sauce. It should look smooth and creamy and leave a trail through the pan for a second before flowing back together. If it looks like pink milk, it isn’t ready yet.
  4. COOK THE RIGATONI
    While the sauce is coming together, get the pasta water boiling. Once the vodka has simmered and you lower the heat to add the cream, cook 8 oz rigatoni according to the package directions until al dente. Before you drain it, save ½ cup pasta water. Do not forget this part.
  5. BRING IT HOME
    Add the drained 8 oz rigatoni, blistered ¾ cup cherry tomatoes and most of the crispy 4 oz pancetta to the skillet. Toss everything with the sauce. Add some of the reserved ½ cup pasta water if the sauce needs loosening. Keep tossing until every piece of rigatoni is coated.
    S&S SAVE Sauce too thick once the rigatoni goes in? Add reserved pasta water 1 Tbsp at a time and keep tossing. Went a little too far and made it loose? Keep tossing over low heat for another minute. The pasta will pull it back together.
  6. SALAD + BREAD
    Warm ½ small baguette or Italian loaf for a couple of minutes while the pasta comes together. Brush or drizzle with olive oil, optional, if you want it. In a separate bowl, toss 2 packed cups arugula with 1 Tbsp fresh lemon juice, 1½ Tbsp olive oil, kosher salt and black pepper, and ¼ cup shaved Parmesan. Keep the salad cold and the pasta hot.
  7. PLATE IT
    Divide the rigatoni between two bowls. Finish with the reserved pancetta, more grated Parmesan and fresh basil. Salad and warm bread alongside. You're done. Nice work.

THE TIMELINE

6:15
Prep everything. Tomatoes halved, garlic minced, Parmesan grated, basil torn, dressing mixed and bread cut.
7:00
She's here. Drinks in hand. Kitchen already under control.
7:15
Crisp the pancetta. 5–7 minutes. Remove it and keep about 1 Tbsp rendered fat in the skillet.
7:22
Blister the tomatoes. Cut-side down. Let them get some color, then pull them out.
7:26
Get the pasta water going. Large pot, plenty of water, good pinch of salt.
7:28
Make the sauce. Garlic, pepper flakes, tomato paste, vodka, cream, Parmesan.
7:32
Rigatoni in. Cook until al dente while the sauce finishes.
7:38
Warm the bread. Keep an eye on it. Bread goes from warm to charcoal faster than you'd think.
7:42
Save pasta water + drain. Grab 1/2 cup before the colander gets involved.
7:43
Combine everything. Pasta, sauce, tomatoes and most of the pancetta.
7:46
Toss the salad. Arugula, lemon dressing, shaved Parmesan.
7:48
Plate it. Finish with pancetta, Parmesan and basil.
7:50
Dinner. Pasta's hot. Drinks are cold. Get to the table.

BONUS POINTS

  • KILL THE OVERHEAD LIGHTS.
    Lamp. Candle. Music. Anything but full-blast kitchen lighting. You made vodka sauce, not a dental appointment.
  • PUT WATER ON THE TABLE.
    Two glasses, cold water, maybe a couple lemon slices. We're dating, not crossing the Sahara.
  • LET THE BREAD DO SOME WORK.
    Put the warm bread between you and leave it there for the meal. Creamy vodka sauce left in the bowl is exactly what bread was invented for.
  • PUT ON AN ITALIAN DINNER PLAYLIST.
    Keep it low enough that you can actually talk. Background music. Not a concert.
  • DESSERT CHEAT CODE.
    Grab two good cannoli or a small tiramisu earlier in the day. You cooked dinner. Nobody said you had to make fucking dessert.

THE FINISH

Build the bowls.
Divide the hot rigatoni between two shallow bowls.

Use what you saved.
Scatter the reserved crispy pancetta over the top. Add Parmesan and torn basil.

Get the sides down.
Salad next to the pasta. Warm bread on the table where both of you can reach it.

One quick reset.
Wipe the counter, turn off the stove and get the cooking mess out of your line of sight.

Grab the drinks.
Put the plates down, grab the drinks and go sit with her. Kitchen closed.

THE S&S PHOTO RULE Looks like the picture?
No? Perfect…
A restaurant would charge you $38 for this and call your crooked plating "rustic". Our pictures are for inspiration—not imitation. Honest effort, amazing food and the night is young...
Spicy Rigatoni alla Vodka