Creamy vodka sauce, crispy pancetta, blistered cherry tomatoes and Parmesan. Restaurant-level payoff without restaurant-level difficulty.
Cook the diced pancetta in a large skillet over medium heat for 5–7 minutes, until crisp. Remove it to a plate and leave about 1 tablespoon of fat in the skillet.
Put the cherry tomatoes cut-side down in the skillet and cook 3–4 minutes until blistered. Remove them and set aside.
Add the garlic and red pepper flakes and cook about 30 seconds. Stir in the tomato paste and cook 2–3 minutes. Add the vodka and let it bubble for about 2 minutes, then stir in the cream and Parmesan.
Cook the pasta according to the package directions until al dente. Before draining, save ½ cup of the pasta water.
Add the rigatoni, blistered tomatoes and most of the crispy pancetta to the sauce. Toss until coated, adding a splash of reserved pasta water if the sauce needs loosening. Finish with basil and the remaining pancetta.
Warm the bread. Toss the arugula with lemon juice, olive oil, salt, pepper and shaved Parmesan. Plate it next to the rigatoni and serve hot.
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