Spicy Vodka Recipe
Rigatoni | Blush Sauce | Calabrian Chilies | Reggiano
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Ingredients
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Pasta
Blush (vodka) sauce
Finishes & Garnish
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with 4–5 quarts (approximately 4.5–5 L) of water and bring to a rolling boil. Add 1 tablespoon salt to the boiling water.
- 2
Cook rigatoni
Add 12 oz rigatoni and cook until just shy of al dente (follow package time and subtract 1–2 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta.
Blush (vodka) sauce
- 3
Sweat aromatics
While pasta water heats, heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add 1 cup finely diced yellow onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 3 minced garlic cloves and continue to cook 30–45 seconds until fragrant but not browned.
- 4
Add chiles and deglaze with vodka
Stir in 2 teaspoons finely chopped Calabrian chiles and 1 teaspoon crushed red pepper flakes; cook 30 seconds. Increase heat to medium-high, pour in 3 fl oz vodka, and carefully flambé or allow the vodka to reduce by half (about 2–3 minutes) to cook off alcohol and concentrate flavor. Scrape any browned bits from the bottom of the pan.
- 5
Add tomato purée
Reduce heat to medium-low and stir in 1 cup tomato purée. Simmer gently for 6–8 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato smell mellows.
- 6
Finish with cream and butter
Stir in 3 fl oz heavy cream and bring sauce to a gentle simmer, cooking 2–3 minutes more until the sauce is homogenous and blush-colored. Season with 2–3 teaspoons salt (adjust to taste) and 1 teaspoon freshly ground black pepper. Remove from heat and whisk in 1 tablespoon cold diced butter to add silkiness.
Assembly & Finish
- 7
Combine pasta and sauce
Return the sauté pan to low heat. Add the drained rigatoni to the sauce and toss to combine. Add reserved pasta cooking water a few tablespoons at a time (start with 1/4 cup), tossing constantly until the sauce clings to the pasta and you reach a glossy, slightly saucy consistency. Use up to the reserved 1 cup if needed.
- 8
Add cheese and adjust seasoning
Remove from heat and sprinkle in 3/4 cup finely grated Parmigiano-Reggiano, tossing to melt into the sauce. Taste and adjust salt and pepper if necessary.
- 9