Spicy Vodka Rigatoni Recipe

Season and sear

Pat short ribs dry, season all over with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Sear short ribs 3–4 minutes per side until deeply browned. Transfer to a plate.

Sweat aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook 6–8 minutes until softened and beginning to brown. Add 4 minced garlic cloves and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until fragrant and tomato paste darkens slightly.

Deglaze and braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits. Return short ribs to the pot. Add 28 oz crushed tomatoes, 1 cup beef stock, 1 bay leaf, 1 tsp dried oregano and 1 tsp red pepper flakes. Bring to a simmer, then cover and braise in a 325°F (160°C) oven for 2.25–2.5 hours, or simmer gently on stovetop until meat is very tender and falling from the bone.

Reduce and strain cooking liquid

Remove short ribs and set aside to cool slightly. Strain braising liquid into a saucepan, discarding solids and bay leaf. Skim excess fat, then simmer the strained liquid until reduced to about 1 cup (concentrated flavor) — about 10–15 minutes. Reserve the reduced liquid for the vodka sauce. Shred short rib meat, discarding bones and excess fat; keep warm.

Cook pasta

Bring a large pot of heavily salted water to a rolling boil. Cook 1 lb rigatoni until very al dente (about 2 minutes less than package directions). Reserve 1 cup pasta cooking water, then drain pasta and set aside. Keep pasta hot.

Build vodka sauce

In a large sauté pan over medium heat, add 2 tbsp extra-virgin olive oil. Add the finely diced shallot and cook 2–3 minutes until translucent. Add 2 minced garlic cloves and 1 tsp red pepper flakes; cook 30 seconds until fragrant. Carefully add 1 cup vodka and simmer 3–4 minutes to cook off most alcohol and reduce slightly.

Combine with braise reduction

Stir in the reserved 1 cup reduced short rib cooking liquid and 1 cup heavy cream. Bring to a gentle simmer and reduce for 4–6 minutes until slightly thickened. Taste and season with salt and pepper. Stir in 1 cup grated Parmigiano-Reggiano until melted and sauce is glossy. If sauce is too thick, loosen with up to 1/2 cup reserved pasta water.

Add short rib

Add shredded short rib meat to the sauce and gently fold to combine, warming the meat through for 2–3 minutes so it absorbs sauce flavor.

Finish pasta

Add the drained rigatoni to the sauce along with 2 tbsp butter and torn fresh basil. Toss vigorously over medium heat for 1–2 minutes so pasta is evenly coated and sauce clings to rigatoni. If needed, add a splash of reserved pasta water to reach desired consistency.

Serve the rigatoni in warmed bowls. Sprinkle with extra grated Parmigiano-Reggiano and garnish with fresh basil leaves. Offer additional red pepper flakes at the table for extra heat.