Rotelloni Alla Vodka Recipe

1. Preheat a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook rotelloni until just al dente according to package instructions minus 1–2 minutes (they will finish cooking in the oven). Reserve 1 cup of pasta cooking water, then drain the pasta and spread on a sheet pan to cool slightly so you can fill them without steam making the filling watery.

2. In a medium bowl, combine 1 1/2 cups ricotta, 1 cup diced/shredded fresh mozzarella, 1/2 cup grated Parmesan, 1/4 cup chopped basil, 1 large egg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Stir until smooth and homogenous. Taste and adjust seasoning. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easier filling.

3. Sweat aromatics

In a large skillet or medium saucepan over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter. Add 1/2 cup finely diced onion and sauté until translucent and softened, about 5–7 minutes. Add 3 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant, stirring so the garlic doesn't brown.

4. Build sauce

Add 2 tablespoons tomato paste and cook, stirring, 1–2 minutes to caramelize slightly. Pour in 1/2 cup vodka, raise heat to medium-high briefly and simmer 2–3 minutes to reduce alcohol and concentrate flavor, scraping up any browned bits.

5. Finish sauce

Add the 28 oz can crushed tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (if using). Reduce heat to low and simmer gently 10–12 minutes to meld flavors. Stir in 3/4 cup heavy cream and simmer 2–3 minutes until the sauce is smooth and slightly thickened. Adjust seasoning to taste. If sauce is too thick, stir in up to 1/2 cup reserved pasta water to reach a coating consistency.

6. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or similar.

7. Spoon or ladle a thin layer (about 1/2–3/4 cup) of vodka tomato sauce into the bottom of the prepared baking dish to prevent sticking and to provide a sauce bed.

8. Fill each rotelloni: hold a piece horizontally and pipe the ricotta-mozzarella filling into each tube until nearly full. Alternatively, use a small spoon to pack filling into the tubes. Stand or lay each filled rotelloni seam-side up in the sauce in the baking dish in a single layer (you may overlap slightly). Reserve a few tablespoons of sauce for the top if desired.

9. Pour remaining sauce over and around the filled rotelloni to coat them, using about 1 1/2 to 2 cups of sauce. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. Drizzle 1 teaspoon olive oil over the cheese to help browning.

10. Cover the dish loosely with aluminum foil and bake 20 minutes. Remove foil and bake an additional 8–12 minutes until cheese is melted and golden and edges of pasta are bubbly. If you want a more browned top, place under broiler 1–2 minutes watching carefully.

11. Let the dish rest 5 minutes out of the oven. Garnish with torn basil leaves. Serve hot, passing extra grated Parmesan at the table.