Rigatoni Vodka - Rigatoni Bolognese - Rigatoni Pesto Cream Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz rigatoni and cook according to package instructions until al dente (typically 10–12 minutes). Reserve 1 cup pasta water, then drain and set aside.

Sauté aromatics

While pasta cooks, heat 1 tbs extra-virgin olive oil and 1 tbs butter in a large skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Stir in 2 minced garlic cloves and 1/4 tsp crushed red pepper flakes and cook 30 seconds until fragrant.

Build sauce

Stir in 2 tbs tomato paste and cook 1 minute. Carefully add 1/4 cup vodka (tilt pan away from you) and simmer 2–3 minutes to reduce and burn off most alcohol.

Add crushed tomatoes (14 oz) and bring sauce to a gentle simmer. Reduce heat to low and simmer 6–8 minutes to thicken slightly. Season with 1 tsp salt and 1/2 tsp black pepper.

Lower heat to very low and stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan until smooth and warmed through; do not boil after adding cream. If sauce is too thick, add reserved pasta water, 1–2 tbs at a time, until desired consistency is reached.

Add drained rigatoni to the skillet and toss to coat thoroughly over low heat for 1–2 minutes so pasta absorbs sauce. Stir in 1/4 cup chopped fresh basil. Adjust seasoning to taste.

Serve immediately with extra grated Parmesan and a drizzle of olive oil if desired.

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook until al dente (10–12 minutes). Reserve 1 cup pasta water, drain, and set aside.

Sweat vegetables

Heat 1 tbs olive oil and 1 tbs butter in a wide saucepan over medium heat. Add 1/2 cup finely chopped onion, 1/4 cup diced carrot, and 1/4 cup diced celery. Cook 6–8 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds.

Brown meat

Increase heat to medium-high. Add 12 oz ground beef and 4 oz ground pork. Break up with a spoon and brown until no longer pink, about 6–8 minutes. Drain excess fat if there is a lot, leaving a tablespoon for flavor.

Deglaze and build

Pour in 1/2 cup dry white wine and scrape browned bits from the pan. Allow wine to reduce by half (2–3 minutes). Stir in 1 tbs tomato paste and cook 1 minute to caramelize.

Add 14 oz crushed tomatoes, 1/4 cup whole milk, 1 bay leaf, and 1/2 tsp dried oregano. Bring to a gentle simmer, reduce heat to low, and cook uncovered 30–40 minutes, stirring occasionally, until sauce thickens and flavors concentrate. If sauce becomes too thick, add reserved pasta water by tablespoons to loosen.

Remove bay leaf. Taste and season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1/2 cup grated Parmesan off the heat.

Toss the drained rigatoni with the Bolognese in the saucepan over low heat for 1–2 minutes so pasta absorbs sauce. Serve hot with additional Parmesan.

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook until al dente (10–12 minutes). Reserve 1 cup pasta water, drain, and set aside.

Make pesto

In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup toasted pine nuts, 2 garlic cloves, and 1/2 cup grated Parmesan. Pulse to a coarse paste. With the motor running, stream in 1/2 cup extra-virgin olive oil until smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon juice. Scrape down sides as needed.

Finish cream sauce

Place a large skillet over low heat and pour in 1/2 cup heavy cream. Warm gently (do not boil) and whisk in 3/4–1/2 cup of the prepared pesto (use more or less to taste) until fully incorporated. If the sauce is too thick, add reserved pasta water 1–2 tbs at a time to reach desired consistency.

Add drained rigatoni to the skillet and toss to coat thoroughly over low heat for 1–2 minutes. Fold in 1 cup halved cherry tomatoes if using and adjust seasoning with extra salt or pepper.

Serve immediately topped with extra grated Parmesan, a few toasted pine nuts, and a drizzle of olive oil.