Rigatoni Alla Vodka Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz rigatoni and cook until very al dente (about 1–2 minutes less than package directions), usually 9–11 minutes depending on brand. Reserve 1 cup of pasta cooking water, then drain the pasta.

Sweat aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large deep skillet or sauté pan over medium heat until butter melts and foams. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and 1 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, careful not to brown the garlic.

Develop tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly and loses raw flavor. Add 1 cup tomato purée and a 14 oz can of crushed tomatoes; stir to combine. Bring mixture to a gentle simmer.

Deglaze with vodka

Carefully add 1 tablespoon vodka (stand back if flame is present) and simmer 2–3 minutes to cook off most of the alcohol and concentrate flavor.

Finish sauce

Lower heat to medium-low. Stir in 1 cup heavy cream, 3 tablespoons grated Parmesan, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon sugar (optional). Simmer gently 4–6 minutes, stirring occasionally, until sauce is slightly thickened and glossy. Taste and adjust seasoning.

Add basil

Stir in 2 tablespoons chopped fresh basil and remove sauce from heat.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the sauce (if your pan is too small, return pasta to the pot and pour sauce over it). Add about 1/2 cup reserved pasta water and toss gently; add more pasta water as needed, a tablespoon at a time, until sauce coats the rigatoni and reaches desired consistency. Cook together 1–2 minutes over low heat so pasta finishes cooking in the sauce and absorbs flavor.

Turn off heat. Stir in a drizzle (1 teaspoon) of extra-virgin olive oil and 2 tablespoons extra grated Parmesan. Plate the rigatoni and garnish with torn fresh basil leaves and additional grated Parmesan. Serve immediately.