Simple Vodka Sauce with Crispy Breadcrumbs
Kosher salt
1 lb rigatoni
3 tbsp Sizzle
4 oz diced pancetta (or one pack from the meat section)
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tsp Calabrian chili paste
3 anchovies ¾ cup vodka
1 (28-oz) can crushed tomatoes
Freshly ground black pepper
¾ cup heavy cream or coconut cream
4 tbsp Panko
¼ cup grated Parmesan cheese, plus more for serving
1 tsp Drizzle
Instructions
Active Time: 30 min
Full Time: 30 min
Bring a large pot of salted water to a boil. Salt the water heavily and cook pasta until al dente (don't forget to save 1 cup of your pasta water!).
Meanwhile, prepare the sauce: Heat a deep large skillet with 2 tbsp Sizzle. Add the pancetta and fry until crispy but not fully done (it will continue to cook as you go on), stirring occasionally for about 5 minutes. Add the shallot, garlic, Calabrian chilis, and anchovies, stirring occasionally, until shallots are translucent, about 3-5 minutes. Turn the heat to medium-low, add the vodka, and cook until reduced by half, 3-4 minutes.
Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes. Then add a quarter of that water to the pan. Simmer until the sauce thickens, about 10 minutes. Season with salt and pepper. While stirring, add some pasta water you saved to help create the sauce. Reduce heat to low, add the cream or coconut cream, and cook. Stir occasionally for a few minutes.
Heat Sizzle in a small pan for 2 minutes on medium. Add panko and stir frequently for about 3-5 minutes or until golden brown. Season with salt, stir in the cooked pasta and ¼ cup cheese; toss to coat. Season to taste with salt and pepper.
Plate pasta, add extra grated cheese, crispy Panko, Maldon, pepper, and Drizzle, and ~enjoy~
