Rigatoni Alla Vodka Recipe

Boil pasta water

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon kosher salt.

Cook rigatoni until just shy of al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water before draining, then drain pasta and set aside.

Warm a large heavy skillet or sauté pan over medium heat. Add 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter. Once butter has melted and begins to foam, add the minced shallots and sweat for 2–3 minutes until translucent but not browned.

Add the minced garlic and 1 teaspoon Calabrian chili flakes. Cook, stirring constantly, for 30–45 seconds until fragrant (do not let garlic brown).

Add the prosciutto strips and cook for 2–3 minutes, stirring, until they start to render fat and become slightly crisp at the edges.

Increase heat to medium-high, pour in 1 cup dry white wine to deglaze the pan. Use a wooden spoon to scrape any browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes.

Carefully add 1 cup vodka and bring to a simmer. Cook for 3–4 minutes to allow the alcohol to mellow and flavors to concentrate.

Reduce heat to medium-low. Stir in 3 tablespoons tomato paste and cook for 1–2 minutes to deepen the tomato flavor.

Add the 14 oz crushed tomatoes and stir to combine. Simmer gently for 6–8 minutes to meld flavors and slightly thicken the sauce.

Slowly stir in 1 cup heavy cream. Continue cooking over low heat until the sauce is glossy and coats the back of a spoon, about 3–5 minutes.

Whisk in 3 tablespoons grated Parmigiano-Reggiano. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference.

Add the reserved rigatoni to the sauce along with about 1/2 cup of the reserved pasta water. Toss vigorously for 1–2 minutes over low heat so pasta absorbs sauce and sauce clings to the rigatoni. Add more reserved pasta water a tablespoon at a time if needed to achieve a silky consistency.

If desired, stir in chopped parsley and chiffonade basil for freshness. Drizzle with 1 teaspoon extra-virgin olive oil and toss briefly.

Serve immediately, topped with extra grated Parmigiano-Reggiano and an additional sprinkle of Calabrian chili flakes if you like more heat.