Creamy Pancetta Vodka Pasta

A rich tomato vodka pasta with crisp pancetta, gently softened onion, chilli and cream, finished with Parmesan and plenty of black pepper. The sauce clings beautifully to short pasta for a generous, comforting dinner.

A pan of pancetta slowly turning crisp is a very good place to begin dinner. Its rendered fat carries through the entire sauce, giving the tomato a savoury depth that balances the cream and gentle heat from the chilli.

The vodka is cooked down before the passata goes in, then the tomato is given enough time to reduce and deepen before the cream is stirred through. The result is rich without becoming heavy, with crisp pieces of pancetta tucked between curls of pasta and a little Parmesan melting into the sauce at the end.

Pasta alla vodka is often made with penne, and it is lovely that way, but at our table it is always spirals. They hold the sauce in every curl, and my family loves a full, flavourful bite where the tomato, cream and little pieces of pancetta all arrive together.

It is generous, uncomplicated food, and one worth making enough of for everyone to go back for another spoonful.

Prep: 15 min · Cook: 35 min · Serves: 4 · Cuisine: Italian · Category: Pasta

Ingredients

Creamy Pancetta Vodka Pasta

• 500 g fusilli or other short pasta
• 270 g pancetta, diced
• 1 medium brown onion, finely diced
• ½–¾ teaspoon dried chilli flakes, or to taste
• 75 ml vodka
• 600 g passata
• 175 ml thickened cream
• 50 g Parmesan, finely grated, plus extra to serve
• Freshly ground black pepper
• Salt, as needed
• Pasta cooking water, as needed

Method

1. Place the pancetta in a large cold frying pan or sauté pan. Set over medium-low heat and cook for 8–10 minutes, stirring occasionally, until the fat has rendered and the pancetta is golden and crisp.
2. Using a slotted spoon, remove about one-third of the pancetta and set aside for serving. Leave the remaining pancetta and rendered fat in the pan.
3. Add the onion and cook over medium-low heat for 7–8 minutes, stirring regularly, until very soft and beginning to turn lightly golden.
4. Add the chilli flakes and cook for 30 seconds until fragrant.
5. Pour in the vodka. Increase the heat to medium and simmer for 2–3 minutes, scraping the base of the pan to release any caramelised bits. Cook until the sharp alcohol aroma has mostly disappeared.
6. Pour in the passata and stir well. Bring to a gentle simmer and cook uncovered over medium-low heat for 18–20 minutes, stirring occasionally, until the sauce has thickened and the tomato flavour has deepened.
7. Reduce the heat to low and stir through the cream. Cook gently for another 3–5 minutes. Season generously with freshly ground black pepper, then taste before adding any salt as the pancetta and Parmesan will already bring plenty of seasoning.
8. Meanwhile, bring a large pot of well-salted water to the boil. Cook the pasta until about 2 minutes short of al dente. Before draining, reserve at least 1 cup of the pasta cooking water.
9. Add the drained pasta directly to the sauce with about ½ cup of the reserved pasta water. Toss over medium heat for 2 minutes, allowing the pasta to finish cooking in the sauce. Add a little more pasta water as needed until the sauce is glossy and coats the pasta generously.
10. Remove from the heat and add the Parmesan. Toss well, adding another small splash of pasta water if the sauce tightens too much.
11. Spoon into bowls and finish with the reserved crisp pancetta, extra Parmesan and freshly ground black pepper.

Serving Suggestion

This sauce is worth making in a larger batch, because it is every bit as good beyond the pasta bowl. Spooned over roast chicken it turns a simple roast into something richer, and ladled over toasted pane di casa with pecorino melted on top it makes a slow, comforting weekend brunch.

Storage Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a small splash of water or cream to loosen the sauce.

Notes

Fusilli works particularly well because the spirals catch both the creamy sauce and little pieces of pancetta. Penne, rigatoni or another sturdy short pasta will also work well.

Pancetta varies considerably in saltiness, so taste the finished sauce before adding extra salt.

Keep a little more pasta water than you think you will need. The Parmesan will thicken the sauce quickly once it is added.

For a milder pasta, reduce the chilli flakes to ¼ teaspoon. For more warmth, increase them to 1 teaspoon.

The Grace Table Tip

Give the passata its full simmer before adding the cream. Allowing the tomato to reduce first concentrates its flavour and gives the finished vodka sauce much more depth, while still keeping it beautifully creamy.

The sauce can be prepared a few hours ahead through the passata stage. Reheat gently, add the cream, then finish with freshly cooked pasta, pasta water and Parmesan just before serving.