The Busy Gourmand

This recipe strays from the traditional by adding pancetta and some sun dried tomatoes. If you do not have either of those the recipe will work without them.

• 1/2 pound rigatoni
• 14 oz can diced tomatoes
• 5 sun dried tomatoes, packed in oil, or reconstituted in water if dried, chopped
• 1/4 teaspoon red pepper flakes
• 3 oz pancetta, diced
• 1/4 cup diced red onion
• 2 cloves garlic, thinly sliced
• 2 tablespoons of olive oil
• 2 tablespoons of vodka
• 2 tablespoons of half and half, or cream
• 2 ozs parmigiano reggiano, grated
• kosher salt and black pepper

Heat a pot of salted water to the boil and add the rigatoni.

In a small food processor add the diced tomatoes and process until fairly smooth.

While the pasta is cooking, heat the oil in a large sauté pan. Add the onion and cook for about 3 minutes. Add the pancetta and sauté for about 2 more minutes. Add the garlic and the red pepper flakes and cook until fragrant about 1 minute. Add the tomatoes, the sun dried tomatoes and the vodka and simmer until the pasta is cooked.

Drain the pasta when done. Add the cream to the sauce and half the cheese and stir to incorporate completely. Add the pasta to the sauce and toss to cover the pasta completely. Serve immediately. Sprinkle with the remaining cheese.

Variation on the Theme

There are many ways to make this dish.  If you want something lighter I would substitute a cup of chopped cooked chicken and a cup of frozen peas for the pancetta and sun-dried tomatoes.  Add the chicken and the peas when you add the vodka to heat through.  Everything else in the recipe is the same.