This creamy, blush-pink sauce starts with rendered pancetta, garlic, and a pinch of red pepper flakes, then gets its signature depth from vodka simmered down with hand-crushed San Marzano tomatoes. A generous pour of heavy cream and freshly grated Parmesan turn everything glossy and rich, clinging beautifully to every piece of pasta in the skillet. Torn basil scattered over the top adds a fresh, herby finish right before serving. The result is a restaurant-quality dinner with layers of savory, slightly spicy flavor in every bite, and it's a great option to add to your gluten free dinner rotation. Keep extra Parmesan on hand for the table — this one's worth the extra sprinkle.
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Bring a large pot of water to a boil over high heat. Season generously with kosher salt — the water should taste pleasantly salty.
Heat the butter and olive oil in a 12-inch skillet over medium heat until the butter is melted and the foam subsides. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden at the edges, about 5–6 minutes.
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