Ingredients:
- 320g of Barilla Durum Wheat Rigatoni
- 1 chopped onion
- 100ml de vodka
- 250 ml fresh cream
- 250g pancetta
- 200g Barilla pomodoro
- Fresh basil
- Extra virgin olive oil, salt and black pepper
Preparation mode:
Brown the pancetta in a frying pan starting when it is cold. When the pancetta is golden, remove half and set aside. In the same pan, add the onion and lightly brown.
Add the vodka and wait for the alcohol to evaporate. Then add the pomodoro sauce and fresh cream. Let cook for 5 minutes.
Cook the pasta in plenty of salted water according to the time indicated on the package so that it remains “al dente”.
Add the pasta to the pan with the sauce and sauté quickly. Serve immediately, topping with the remaining pancetta and basil leaves.
