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Mezzi Rigatoni

Bethany Vinton


  • 1/4 pound pancetta
  • 4 TBSP butter
  • 1/2 small onion sliced
  • 3 cloves garlic chopped
  • 12 fresh basil leaves chopped
  • 1/2 tsp red pepper flakes
  • 1/4 cup vodka
  • 3 cups marinara sauce
  • 1/2 cup penne
  • 1 cup parmesan cheese
  • salt and pepper to taste


  • Bring a large pot of salted water to a boil and cook pasta till al dente. Drain and cover.
  • Brown pancetta over medium high heat, about 8 minutes.
  • Melt butter over medium heat, add onions and cook until translucent, about 5 minutes.
  • Add garlic to mixture and cook, but do not burn, about 2 minutes.
  • Add red pepper flakes and basil, stir to combine.
  • Remove pan from heat and add vodka. Return to the heat and cook for about 1 minute.
  • Add marinara sauce and pancetta, simmer for 3 minutes.
  • Add cream and bring sauce to a boil. Boil for 5 minutes until sauce thickens, stir to prevent sticking.
  • Stir in 3/4 a cup of parmesan cheese into sauce.
  • Stir pasta into sauce and serve. Top with grated cheese.