Rigatoni A La Vodka Recipe
Make Rigatoni A La Vodka Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Finishing & Garnish
Method
Pasta
- 1
Boil water and cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the rigatoni and set aside.
Sauce
- 2
Sweat aromatics
While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add 1 cup finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes and cook 30–45 seconds until fragrant (do not brown the garlic).
- 3
Cook tomato paste
Stir in 3 tablespoons tomato paste and cook 2–3 minutes, stirring frequently, until it darkens slightly — this develops flavor and reduces raw tomato taste.
- 4
- 5
Add tomatoes and simmer
Add one 28 oz can crushed tomatoes. Stir to combine, bring to a simmer, then reduce heat to medium-low. Simmer gently for 10–12 minutes to meld flavors and slightly thicken. Taste and add 1 teaspoon sugar if tomatoes taste overly acidic.
- 6
Finish with cream and seasoning
Lower heat to low. Stir in 1 cup heavy cream, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Warm through for 2–3 minutes — do not boil vigorously after adding cream or it may separate. Adjust salt and pepper to taste.
Combine & Finish
- 7
Toss pasta with sauce
Add the drained rigatoni to the sauce pan. Toss to coat the pasta, adding reserved pasta water a little at a time (start with 1/4 cup) if the sauce seems too thick; you may not need the full cup. Cook together 1–2 minutes so the pasta absorbs some sauce.
- 8
Enrich and mount sauce
Stir in 3 tablespoons grated Parmesan and the optional 1 tablespoon extra butter until melted and the sauce is glossy. If the sauce is still too thick, add more pasta water in tablespoon increments until desired consistency is reached.
- 9
Serve
Divide pasta among bowls. Top with torn or chiffonade basil leaves, an extra sprinkle of grated cheese, and a pinch of red pepper flakes if desired. Serve immediately.