Vodka Rigatoni Recipe
Rigatoni pasta served in a vodka-tomato cream sauce topped with Romano cheese.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain and set aside.
Making the Sauce
- 2
Sauté the Aromatics
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and crushed red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
- 3
Add Tomato Paste and Crushed Tomatoes
Stir in the tomato paste, cooking for another 1-2 minutes to caramelize it slightly. Then, add the canned crushed tomatoes, stirring well to combine.
- 4
Incorporate the Vodka
Pour in the vodka and bring the mixture to a simmer. Allow it to simmer for about 5-7 minutes to cook off the alcohol and deepen the flavor.
- 5
Add Cream and Seasonings
Reduce the heat to low and stir in the heavy cream. Season the sauce with salt and black pepper. Allow the sauce to heat through for about 2-3 minutes.
- 6
Finish the Sauce
Add the chopped fresh basil and half of the grated Romano cheese to the sauce, stirring to combine.
Combining Pasta and Sauce
- 7
Combine and Serve
Add the drained rigatoni to the sauce, tossing to coat the pasta evenly. Serve immediately, garnished with the remaining Romano cheese and extra basil if desired.