Vodka Rigatoni (vegetarian) Recipe
Rigatoni pasta tossed with peas, sauteed in a pink blush vodka cream sauce
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Ingredients
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Pasta & Main
Method
Pasta & Main
Cook the pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water. Add 1 lb rigatoni and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1.5 cups of the starchy pasta cooking water, then drain the rigatoni and set aside.
Sauté aromatics
While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large wide skillet over medium heat. Add the finely diced yellow onion and a pinch of salt; sauté until translucent, about 5–6 minutes. Add the minced garlic and 1 tsp crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Build the tomato base
Add 3 tablespoons tomato paste to the skillet and cook, stirring constantly, for 1–2 minutes to caramelize and remove rawness. Pour in the 14 oz crushed tomatoes, stir to combine, and bring to a gentle simmer. Stir in 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Simmer gently for 6–8 minutes, uncovered, so the sauce thickens slightly.
Add vodka and reduce
Increase heat to medium-high, add 1 tablespoon vodka to the sauce, and carefully simmer for 2–3 minutes to cook off most of the alcohol and concentrate flavor. Stir occasionally so the sauce doesn’t stick.
Finish with cream and peas
Lower heat to medium-low. Stir in 1 cup heavy cream until the sauce turns a pink/blush color and is silky. Add 1 cup frozen peas (no need to thaw) and simmer for 2–3 minutes until peas are heated through and tender.
Combine pasta and sauce
Add the drained rigatoni to the skillet with the sauce. Toss gently to combine. If the sauce is too thick, add up to 1.5 cups reserved pasta cooking water, a few tablespoons at a time, until you reach a glossy, clingy consistency that coats the pasta evenly.
Finish and serve
Stir in 3/4 cup grated Parmesan and 1/4 cup chopped fresh basil. Taste and adjust seasoning with additional salt and pepper to taste. Serve immediately, topped with extra grated Parmesan and a few torn basil leaves if desired.