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Ingredients
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Ingredients
Method
Instructions
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and sauté for about 1 minute until fragrant.
- 3
Deglaze with Vodka
Carefully add the vodka to the skillet, scraping up any bits from the bottom. Let it simmer for about 2-3 minutes to reduce slightly.
- 4
Add Tomatoes and Cream
Stir in the crushed tomatoes and bring the mixture to a simmer. Reduce heat, then add the heavy cream and stir until well combined.
- 5
Combine with Pasta
Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Finish with Cheese
Remove from heat and stir in the grated Pecorino Romano cheese. Season with salt and black pepper to taste.
- 7
Serve
Serve hot, garnished with additional Pecorino if desired.
