• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 46 ounces smoked pancetta
  • 4 ounces tomato paste
  • 2 cloves garlic
  • 1 sprig of rosemary
  • 3 peperoncini (red chili peppers), finely chopped
  • 1/4 cup olive oil
  • 6 ounces light or heavy cream
  • 6 ounces vodka
  • Salt, to taste
  • 1 pound spaghetti or penne
  • Parmigiano-Reggiano cheese, freshly grated

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  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over mdium heat, add the olive oil, and then the garlic, rosemary, and red pepper.
  3. Either finely chop the pancetta or pass through a meat grinder or food processor. When the garlic is lightly golden, raise the heat and add the pancetta. After a minute or two, add the vodka and cook together for a minute.
  4. Add the tomato paste and cream and cook for about minutes over medium heat.
  5. Remove the garlic and rosemary. Add salt, to taste.
  6. Add the pasta to the boiling water. Cook until al dente (about 2 minutes less than the package recommends). Drain and add to the cream sauce. Mix together for about a minute. Add a bit of the pasta water if it seems dry.
  7. Serve immediately, topped with a spoonful of Parmigiano.