Fusilli alla Vodka with Pancetta and Peppers

What’s better than vodka sauce? Vodka sauce with pancetta and peppers! Silky,
creamy, a little spicy, and loaded with pancetta and peppers—This pasta is so
delicious!

Servings:

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Pasta Cream Sauce alla vodka roasted red pepper

Instructions

1 In a large skillet, heat the olive oil over medium heat. Add the pancetta and
cook, stirring, until the fat has rendered and it's starting to crisp; about 5
minutes. With a slotted spoon, remove the pancetta to a bowl and set aside. Add
the tomato paste and the chili pepper paste, stir, and cook until it darkens in
color and begins to caramelize; 5-10 minutes. Stir in the garlic and cook for 1
more minute. Add the vodka, stir, and cook until alcohol has mostly evaporated;
3 minutes. Add the peppers and cream, stir, and cook until sauce has thickened;
5-10 minutes. Season with salt and pepper to taste.
2 Meanwhile, bring a large pot of water to a boil. Once boiling, salt the water.
Cook the pasta to 2 minutes less than package directions for "al dente."
3 Reserve 1 cup of pasta water and drain. Add the pasta to the sauce pan along
with the cheese and ½ cup of the pasta water. Stir continuously until a thick,
glossy sauce forms—adding more pasta water as needed; about 3 minutes. Add the
pancetta back to the pan and give it one final stir.
4 Serve with more cheese and fresh basil. Enjoy!

Fusilli alla Vodka with Pancetta and Peppers

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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