Orzo alla Vodka

1: In a Dutch oven or stock pot, add oil over medium heat. Add pancetta and cook until crispy (about 4-5 minutes).

2: Add butter and melt. Add onions and sauté for about 4-5 minutes until somewhat softened. Add garlic and cook for another minute.

3: Add vodka and allow to bubble for 30 seconds untouched. Cook down for 2 minutes.

4: Add tomato paste and stir. Cook for 3 minutes (this helps remove any bitterness). Add red pepper flakes and salt.

5: Turn heat on medium-high. Add chicken broth, heavy cream, and uncooked Orzo. Bring to a boil and from boiling point, cook it for 10 minutes uncovered, stirring often.

6: Once Orzo is al dente, remove from heat and add grated parmesan cheese and basil. Cover for 3-5 minutes (no heat) until desired consistency is reached. Enjoy!