Rigatoni Vodka Recipe
Rigatoni folded in a vodka cream sauce
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring salted water to a rolling boil.
- 2
Cook the Rigatoni
Add the rigatoni to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain the Pasta
Once cooked, reserve about 1 cup of the pasta water, then drain the rigatoni in a colander.
Making the Vodka Sauce
- 4
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced shallots and sauté for 2-3 minutes until they become translucent.
- 5
Add Garlic and Red Pepper Flakes
Add the minced garlic and crushed red pepper flakes to the skillet, cooking for an additional 1-2 minutes until fragrant.
- 6
Deglaze with Vodka
Pour in the vodka, scraping the bottom of the skillet to deglaze. Allow the vodka to simmer and reduce by half, about 3-4 minutes.
- 7
Stir in Cream and Cheese
Lower the heat, then stir in the heavy cream and grated Parmesan cheese. Mix until well combined and creamy.
- 8
Season the Sauce
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Combining Pasta and Sauce
- 9
Combine Rigatoni with Sauce
Add the drained rigatoni to the skillet with the vodka sauce. Toss until the pasta is evenly coated with the sauce.
- 10
Serve
Serve the rigatoni vodka hot, garnished with chopped fresh basil and additional grated Parmesan cheese if desired.