Pancetta and calabrian chili pasta alla vodka has a rich tomato sauce with the subtle heat of calabrian chilis. An incredibly flavorful pasta sauce perfect for any night of the week.
Bring a large pot of water to boil.
Preheat a large saute pan over medium heat and warm the olive oil for one minute.
Add the cubed pancetta to the pan and arrange into a single layer. Cook the pancetta until slightly crisped, 5 minutes, stirring every minute or so.
Add the minced shallot, garlic, and calabrian chili, to the pan and mix into the pancetta. Cook until very fragrant, about 2-3 minutes, stirring occasionally.
Add tomato paste to the pan and stir into the pancetta and aromatics. Continuously stir until the tomato paste has slightly darkened in color, 1 minute.
Carefully pour in the vodka, stirring it into the tomato paste. Cook until the liquid has reduced, 1 minute.
Turn the heat under the pan to low and add the heavy cream, grated parmesan cheese, and butter. Season the sauce with salt and pepper and keep warm under low heat.
Meanwhile, boil the pasta in salty water according to the package directions, minus 1 minute. Reserve ½ cup - 1 cup of the pasta water before draining.
Add ½ cup of the pasta water to the sauce. Add the cooked pasta to the sauce and toss to coat.
Let the noodles cook in the sauce for 1 minute, allowing the sauce to cook into the pasta.
Divide the pasta into bowls and garnish with fresh basil and extra grated parmesan cheese.