Vodka Rigatoni Recipe

Quick pickle

Place peeled garlic cloves in a small heatproof jar. In a small saucepan combine white wine vinegar, water, sugar, salt, and peppercorns and bring just to a simmer to dissolve sugar and salt. Pour hot brine over garlic so cloves are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (can be made a day ahead).

Slow-cook onions

In a small sauté pan over low heat, warm 3 tbsp olive oil and 1 tsp butter until butter melts. Add thinly sliced onions, 1/4 tsp salt and 1/2 tsp sugar. Cook gently over low heat, stirring every 5–7 minutes, until onions are very soft, translucent and lightly golden at edges, about 25–30 minutes. Remove from heat and set aside; this yields about 3 tablespoons—reserve for the sauce.

Cook pasta

Bring a large pot of salted water to a vigorous boil. Add rigatoni and cook until al dente according to package directions minus 1 minute (usually 10–12 minutes). Reserve 1.5 cups of pasta cooking water, then drain pasta and set aside.

Build sauce

In a wide sauté pan over medium heat warm 2 tbsp olive oil and 1 tbsp butter. Add finely diced shallot and a pinch of salt; cook, stirring, until softened and translucent, about 3–4 minutes. Add 3 tbsp of the confit onion and stir to combine. Increase heat to medium-high, add 1 tbsp vodka and let it flame off briefly or simmer 30–60 seconds to cook off alcohol. Add 1 cup tomato passata, reduce heat to medium-low and simmer gently for 4–6 minutes to concentrate the flavor.

Finish sauce

Stir in 1 cup heavy cream and bring to a gentle simmer, stirring until smooth. Add 3 oz grated Parmigiano-Reggiano, 1 tsp salt and 1 tsp freshly ground black pepper; stir until cheese melts and sauce is glossy. If sauce seems too thick, add reserved pasta water 2 tbsp at a time until it reaches a coating consistency.

Combine with pasta

Add drained rigatoni to the pan with the sauce. Toss over medium heat for 1–2 minutes so pasta absorbs sauce, adding up to 1/2 cup reserved pasta water if needed to loosen. Taste and adjust seasoning with salt and pepper.

Plate the rigatoni, spooning extra sauce over the top. Scatter julienned fresh basil and torn pickled garlic cloves (slice or mince to distribute evenly) over each portion. Finish with shaved Parmigiano-Reggiano and a light sprinkle of red pepper flakes if using. Drizzle a little extra-virgin olive oil if desired. Serve immediately.