Vodka Tomato Cream Sauce Rigatoni Recipe
vodka, plum tomatoes, cream, ricotta, basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.
- 2
Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the vodka and let it simmer for 2-3 minutes to reduce slightly.
- 3
Add Tomatoes and Cream
Stir in the crushed plum tomatoes and bring to a gentle simmer. After about 5 minutes, reduce the heat and add the heavy cream and ricotta cheese. Mix well until the cheeses are fully incorporated.
- 4
Season the Sauce
Add salt and black pepper to taste. Stir in the chopped basil, reserving some for garnish.
- 5
Combine with Pasta
Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly with the sauce. Heat together for another 2-3 minutes until warmed through.
- 6
Serve
Serve the rigatoni topped with grated Parmesan cheese and additional basil if desired.