Rigatoni Alla Vodka Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water before draining. Do not rinse. Set pasta aside in colander while you finish the sauce.

Sweat aromatics

In a large sauté pan over medium heat, warm 2 tbsp olive oil and 1 tbsp butter until butter melts. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent and soft, about 6–8 minutes. Add 3 minced cloves garlic and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Develop tomato flavor

Add 3 tbsp tomato paste to the pan and stir. Cook the paste for 2–3 minutes, stirring constantly, until it darkens slightly — this deepens the tomato flavor and removes rawness.

Deglaze with vodka

Increase heat to medium-high, add 1 oz vodka to deglaze the pan. Scrape any browned bits from the bottom. Allow the vodka to reduce for 1–2 minutes so the alcohol cooks off and the flavors concentrate. If the tomato paste is sticking or too thick, add up to 2 tbsp cold water to loosen.

Finish the pink sauce

Reduce heat to medium-low. Stir in 1 cup heavy cream and 1 tsp granulated sugar (optional). Simmer gently, stirring, until sauce is smooth and slightly thickened, about 4–6 minutes. Season with 3 tsp salt and 1 tsp freshly ground black pepper, taste and adjust seasoning. Keep sauce at a gentle simmer — do not boil vigorously to prevent cream from breaking.

Combine pasta and sauce

Add the drained rigatoni to the sauce pan. Toss to coat, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and help it cling to the rigatoni. Use about 1/4 to 1/2 cup of reserved water depending on desired consistency.

Incorporate cheeses

Lower heat to very low. Add 1 cup shredded smoked mozzarella and 3 oz freshly grated Parmesan to the pasta in the pan. Add 1 tbsp unsalted butter. Toss gently and continuously until cheeses melt and create a glossy, cohesive sauce, about 2–3 minutes. If sauce seems too thick, add more reserved pasta water, 1–2 tbsp at a time.

Finish and serve

Taste and adjust salt and pepper. Transfer to warmed serving plates or a shallow bowl. Garnish with chiffonade of fresh basil (optional) and a generous crack of freshly ground black pepper (1 tsp). Serve immediately.