Ingredients
Directions
- 1
Dice pancetta into small cubes.
- 2
Mince garlic, and finely chop half an onion.
- 3
In a heavy skillet, cook your pancetta until crispy and the fat has rendered. Set aside.
- 4
Next, add the onions and garlic into the pan with the rendered fat and cook until softened.
- 5
Then add Calabrian chillies and a heaping amount of tomato paste, and cook down until caramelized.
- 6
Turn off the heat, and then deglaze with vodka. Light the vodka and let the flame cook off the alcohol for 20-30 seconds until the flame burns out.
- 7
Turn the heat back on low and cook down for another minute.
- 8
Add heavy cream and stir until silky and luxurious.
- 9
Cook your pasta of choice until al dente.
- 10
Add your pasta the sauce, and finish with butter, Parmigiano Reggiano, and a splash of pasta water.
- 11
Serve with more grated cheese, crispy pancetta and basil.
