Vodka Rigatoni Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil (salt it like the sea). Add 1 lb rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Finish and serve

When sauce is ready, add the drained rigatoni to the skillet with the sauce. Toss over low heat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (you may not need the full cup). Stir in 3/4 cup grated Parmesan and adjust seasoning with salt and freshly ground black pepper (about 1 tsp black pepper or to taste). If using, fold in torn basil leaves. Serve immediately with extra Parmesan on the side.

Heat a large, deep skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter melts and foams, add 3/4 cup finely diced yellow onion and a pinch of salt. Sauté until translucent and beginning to brown at the edges, about 6–8 minutes.

Add 3 minced garlic cloves and 4 oz sliced prosciutto (cut into 1/2" strips) to the skillet. Cook, stirring, until the garlic is fragrant and the prosciutto begins to crisp at the edges, about 1–2 minutes.

Stir in 2 tablespoons tomato paste and 1/4 teaspoon crushed red pepper flakes. Cook the paste with the onion, garlic and prosciutto for about 1–2 minutes, stirring constantly, until it darkens slightly — this develops a richer tomato flavor.

Carefully add 1/2 cup vodka to the skillet (tilt the pan slightly away from you to avoid splatter). Increase heat to medium-high and let the vodka simmer to reduce for 2–3 minutes, scraping any browned bits from the bottom of the pan with a wooden spoon.

Add 1 cup chicken or vegetable broth, stir to combine, and bring the mixture to a gentle simmer. Let it reduce slightly for 3–4 minutes so the flavors concentrate.

Reduce heat to low and stir in 1 cup heavy cream. Simmer gently, stirring frequently, until the sauce is heated through and begins to thicken slightly, about 3–5 minutes. Taste and season with 1 teaspoon salt (adjust to taste).

Stir in 3/4 cup thawed frozen peas and cook for 1–2 minutes until peas are heated through and bright green. Reduce heat to the lowest setting to keep warm while you combine with pasta.