A rich and creamy Cavatelli alla Vodka recipe featuring crispy pancetta, a caramelized tomato paste base with Calabrian chillies, deglazed with vodka, and finished with heavy cream, butter, and Parmigiano Reggiano.
Dice pancetta (or bacon) into small cubes. Mince garlic, and finely chop half an onion. In a heavy skillet, cook your pancetta until crispy and the fat has rendered. Set aside. Next, add the onions and garlic into the pan with the rendered fat and cook until softened. Then add Calabrian chillies and a heaping amount of tomato paste, and cook down until caramelized. 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. Turn the heat back on low and cook down for another minute. Add heavy cream and stir until silky and luxurious. Cook your pasta of choice until al dente. Once al dente, add your pasta the sauce, and finish with butter, Parmigiano Reggiano, and a splash of pasta water. Serve with more grated cheese, crispy pancetta and basil.
