Rigatoni Vodka* Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt to the water. Add 1 lb rigatoni and cook until al dente according to package instructions, usually 10–12 minutes. Stir occasionally to prevent sticking. Before draining, reserve 1 cup of the pasta cooking water. Drain the rigatoni and set aside while finishing the sauce.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter in a large deep skillet or sauté pan over medium heat until butter melts and foam subsides. Add 1 cup finely diced yellow onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add 3 minced garlic cloves and 1 teaspoon red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Build tomato base

Add 3 tablespoons tomato paste to the pan. Cook, stirring constantly, for 1–2 minutes to deepen the tomato paste flavor (it should darken slightly). Carefully add 1 tablespoon vodka to deglaze the pan, scraping any browned bits from the bottom, and let the alcohol bubble off for about 1 minute.

Add tomatoes and simmer

Pour in 28 oz crushed tomatoes, stir to combine, and bring the mixture to a gentle simmer. Reduce heat to medium-low and let simmer, uncovered, for 10–12 minutes to concentrate the flavors and reduce slightly. Taste and add 1 teaspoon granulated sugar if the tomatoes taste too acidic.

Finish with cream and cheese

Lower the heat to low. Stir in 1 cup heavy cream until the sauce is smooth and creamy. Add 3 tablespoons grated Parmesan cheese and stir to melt. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Simmer on low for 2–3 minutes until heated through. Stir in 8 torn basil leaves, reserving a few for garnish.

Add the drained rigatoni to the sauce pan and toss gently to coat. If the sauce feels too thick, add up to 1 cup reserved pasta cooking water, a few tablespoons at a time, until you reach a silky, clingy consistency that coats each rigato­ni. Cook together over low heat for 1–2 minutes so pasta absorbs some sauce.

Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 teaspoon extra-virgin olive oil for shine (optional) and 2 tablespoons chopped fresh parsley if using.

Serve the rigatoni vodka hot, garnished with additional grated Parmesan and torn fresh basil leaves. Enjoy immediately.