Rigatoni alla vodka | Creamy Italian pasta with crispy pancetta

Cook the pasta in hot, salted water according to the package instructions - make sure it remains 'al dente' (firm to the bite). Meanwhile, fry the diced pancetta in a dry pan until crispy. When it's nice and crispy, remove it and set aside.

In the same pan, melt the butter and sauté the finely chopped red onion until translucent. Add the crushed garlic and fry briefly until fragrant. Pour in the peeled tomatoes, rinse the cans with about 1 dl of water, and add this to the sauce as well. Season with salt and pepper, then simmer over low heat for about 20 minutes.

Blend the tomato base with an immersion blender until silky smooth. Pour in the vodka and let it simmer for about 5 minutes for the alcohol to evaporate. Remove the pan from the heat and stir in the cream (do not boil it further). Taste and, if necessary, season with more salt, pepper, and chili flakes to your liking.