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Prep Time
Cook Time
Total Time
Servings
Ingredients
- 8 ounces pancetta, cut into ¼-inch dice
- 1 medium yellow onion, finely diced
- ¾ teaspoon salt, divided, plus more for the pasta water and to taste
- 5 cloves garlic, minced
- ½ to 1 teaspoon crushed red pepper flakes, or to taste
- 1 (6-ounce) can tomato paste
- ⅓ cup vodka
- 1 cup Florida Orange Juice, plus 2 to 4 tablespoons for finishing
- 16 ounces dried rigatoni
- ¾ cup heavy cream
- 1 cup reserved pasta water (added gradually, as needed)
- 3 tablespoons cold unsalted butter, cubed
- ¼ cup fresh basil leaves, torn, plus more for serving
- ½ to 1 cup freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of water to a boil over high heat for the pasta. Once boiling, salt generously, about 1 tablespoon salt per 4 quarts of water.
- In a wide, heavy-bottomed skillet or Dutch oven over low heat, add the diced pancetta in an even layer. Cook, stirring occasionally, until the fat has rendered and the pancetta is deeply golden and crisp at the edges, 8-10 minutes. Watch closely toward the end and pull from the heat as soon as the pancetta reaches a deep golden color, as it will continue to cook in the warm pan. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Pour off the rendered fat, leaving about 3 tablespoons in the pan.
- Reduce the heat to medium-low and add the diced onion with a pinch of salt. Cook, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Add the minced garlic and ½ to 1 teaspoon crushed red pepper flakes. Cook, stirring frequently, until fragrant, about 1 minute more.
- Add the tomato paste and stir to coat the aromatics. Cook, stirring frequently, until the paste deepens to a brick-red color and begins to stick to the bottom of the pan, 4-5 minutes.
- Pour in the vodka and stir to lift any browned bits from the bottom of the pan. Cook, stirring frequently, until the sharp alcohol smell mellows and the mixture comes back together into a thick, cohesive paste, 2-3 minutes.
- Pour in 1 cup of orange juice, bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens significantly and looks deeply concentrated, with a glossy sheen. When you drag a spoon through the pan, the trail should hold for a moment before the sauce fills it back in, 5-7 minutes.
- While the sauce reduces, drop the rigatoni into the boiling salted water. Cook 1-2 minutes shy of the package’s recommended cook time, until just al dente. Reserve 1 cup of pasta water before draining.
- Reduce the heat under the sauce to low. Stir in the heavy cream and the remaining salt. Simmer gently until just combined and silky, 1-2 minutes. Taste and adjust as needed.
- Add the drained rigatoni to the sauce along with half of the crisp pancetta. Toss to combine, adding the reserved pasta water 2 tablespoons at a time as needed to loosen the sauce.
- Remove from the heat. Add the cold cubed butter and the remaining 2-4 tablespoons orange juice (more for a brighter, more pronounced citrus finish). Toss vigorously until the butter has melted and the sauce looks glossy.
- Plate and serve. Divide the pasta among 4 bowls and top with the remaining crisp pancetta, torn fresh basil, freshly grated Parmesan cheese, a pinch of red pepper flakes, freshly cracked black pepper, and salt to taste if needed. Serve immediately.
Nutrition Facts
4 servings
Serving sizen/a
Amount per serving
Calories1060
% Daily Value*
Total Fat 53g81%
Saturated Fat 26g161%
Trans Fat 0g
Cholesterol 119mg40%
Sodium 1381mg60%
Total Carbohydrate 106g35%
Dietary Fiber 6g25%
Total Sugars 16g
Protein 31g61%
Vitamin D 1mcg8%
Calcium 248mg25%
Iron 4mg19%
Potassium 1046mg30%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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