Rigatoni With Vodka Sauce Recipe
Large tubular pasta with tomatoes, onions, garlic and herbs sautéed in vodka and blended with tomato cream sauce
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Ingredients
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Pasta
Vodka Sauce
Method
Cooking the Pasta
- 1
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Once cooked, drain the pasta and set aside, reserving about 1 cup of the pasta water.
Preparing the Vodka Sauce
- 3
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Add the Tomatoes and Vodka
Pour in the crushed tomatoes and vodka. Simmer the mixture for about 10 minutes, allowing the alcohol to cook off and the flavors to meld.
- 5
Incorporate the Cream
Lower the heat and stir in the heavy cream, oregano, salt, and black pepper. Cook for an additional 5 minutes until the sauce is creamy and well combined.
- 6
Finish the Sauce
Remove the sauce from heat and stir in the chopped fresh basil.
Combining the Pasta and Sauce
- 7
Add the cooked rigatoni to the skillet with the vodka sauce. Toss to coat the pasta evenly with the sauce, adding reserved pasta water a little at a time if you need to loosen the sauce.
- 8
Serve the rigatoni hot, topped with grated Parmesan cheese and additional fresh basil if desired.