Rigatony alla vodka

Cook the pasta in salted water according to package directions - al dente. Meanwhile, in a dry pan, sauté the diced pancetta. Once crispy, set aside. In the same pan, sauté the finely chopped onion in butter until golden, add crushed garlic and let it become fragrant. Add the chopped tomatoes, rinse the cans with water and add to the sauce - approx. 1 dcl of water. Season with salt and pepper and let it simmer gently for about 20 minutes.

Then blend the tomato mixture until smooth. Pour in the vodka and let the alcohol evaporate; it should be evaporated after five minutes. Remove the pan from the heat and pour in the cream, then do not cook further. Mix everything together and season with salt and pepper to taste. At this stage, also add chili to taste.

Mix the pasta with the sauce, sautéed pancetta, chopped parsley and serve with finely grated cheese.