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Ingredients
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Pasta
Vodka sauce
Stracciatella & garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz rigatoni and cook according to package instructions until just al dente (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the rigatoni and set aside.
Vodka sauce
- 2
Sweat aromatics
In a large skillet or sauté pan over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter until the butter melts. Add 1/2 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Add 3 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes and cook 30–45 seconds until fragrant.
- 3
Develop tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly and loses its raw taste.
- 4
Deglaze with vodka
Carefully add 1/4 cup vodka to the pan (it may flame briefly). Use a wooden spoon to scrape up any browned bits from the bottom. Let the vodka reduce by about half, 2–3 minutes.
- 5
Add tomatoes and simmer
Pour in a 14 oz can of crushed tomatoes, 1/4 teaspoon sugar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 10–12 minutes to thicken slightly and allow flavors to meld.
- 6
Finish with cream and cheese
Stir in 1/2 cup heavy cream and 1/2 cup grated Pecorino Romano or Parmesan. Simmer on very low for 2–3 minutes until heated through and sauce is creamy. Taste and adjust seasoning if needed. Stir in 6 thinly sliced fresh basil leaves.
Combine & finish
- 7
Toss pasta with sauce
Add the drained rigatoni to the skillet with the vodka sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use up to the reserved 1 cup). Cook together over low heat 1–2 minutes so the pasta absorbs the sauce.
- 8
Plate and add stracciatella
Divide the sauced rigatoni among 4 plates. Evenly distribute 4 oz shredded stracciatella (or torn fresh burrata) on top of the pasta so it melts slightly into the warm sauce.
- 9
Garnish
Drizzle about 1 teaspoon extra-virgin olive oil over the cheese, sprinkle a little lemon zest if using, tear or chiffonade remaining basil leaves and scatter over the plates. Finish with freshly ground black pepper to taste. Serve immediately.
