Giovanni Fongulo
Registered
Ingredients
2 Tbsp butter
1 medium onion, finely sliced
5 oz medium pancetta, thinly sliced
1/2 tsp dried chili flakes
3 oz vodka
8 oz 35% cream
16 oz tomato sauce
pinch nutmeg
4 oz chicken stock
2 green onions, chopped
salt to taste
pepper to taste
500g rigatoni, cooked al dente
Directions
To make the sauce, add butter, onion, chili flakes and pancetta to a large saucepan over medium heat. Sauté until onions are translucent and pancetta begins to brown and crisp up.
Add chicken stock, tomato sauce and cream. Add vodka (being very cautious, the alcohol may create a flame). Bring sauce to a boil, simmer and add seasonings.
Cook for 5-6 minutes and add green onions. Add pasta and cook for another minute or so, allowing the pasta to marry with the sauce.
