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Spicy Vodka Rigatoni Recipe Easy Homemade with Crispy Pancetta and Burrata

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A flavorful spicy vodka rigatoni with crispy pancetta and creamy burrata, perfect for a quick, impressive weeknight meal with a balanced bold flavor and simple ingredients.

Ingredients

Scale
  • 12 oz (340 g) rigatoni pasta
  • 6 oz (170 g) diced pancetta (or good-quality bacon as substitute)
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1/4 cup (60 ml) vodka
  • 1 can (28 oz / 800 g) crushed tomatoes (San Marzano recommended)
  • 1/2 cup (120 ml) heavy cream
  • Salt and black pepper to taste
  • A handful of fresh basil, torn
  • 8 oz (225 g) burrata cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, about 11-13 minutes. Stir occasionally to prevent sticking. Reserve 1 cup (240 ml) pasta water before draining.
  2. While pasta cooks, heat extra-virgin olive oil in a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until golden and crispy, about 5-7 minutes. Transfer pancetta to a plate lined with paper towels, leaving rendered fat in the pan.
  3. Add minced garlic and red chili flakes to the pancetta fat. Sauté for about 1 minute until fragrant, avoiding browning the garlic.
  4. Pour in vodka carefully; let it simmer until reduced by half, about 2-3 minutes.
  5. Stir in crushed tomatoes and simmer gently for 10 minutes, stirring occasionally until sauce thickens slightly.
  6. Lower heat and stir in heavy cream. Season with salt and black pepper to taste. Add reserved pasta water a few tablespoons at a time if sauce is too thick, until silky consistency is reached.
  7. Return crispy pancetta to the sauce and stir. Toss in cooked rigatoni and gently mix to coat evenly.
  8. Remove from heat and fold in torn fresh basil leaves.
  9. Serve immediately, topping each plate with a generous spoonful of burrata cheese.

Notes

For dairy-free, swap heavy cream with full-fat coconut milk and use a plant-based cheese alternative instead of burrata. For gluten-free, substitute rigatoni with gluten-free pasta. Adjust chili flakes to control spice level. Reserve pasta water to adjust sauce consistency. Add burrata just before serving to maintain creamy texture.

Nutrition

Keywords: spicy vodka rigatoni, pancetta pasta, burrata pasta, easy pasta recipe, quick dinner, creamy vodka sauce, rigatoni recipe

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