Rigatoni Alla Vodka Recipe

Boil pasta

Bring a large pot of salted water to a vigorous boil. Add the rigatoni and cook until 1–2 minutes shy of al dente (follow package times). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

While the pasta cooks, heat 2 tbs olive oil and 2 tbs butter in a large heavy skillet over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and 1/2 tsp crushed red pepper flakes and cook for 30–45 seconds until fragrant but not browned.

Deglaze with vodka

Carefully add 1/2 cup vodka to the skillet. Increase heat to medium-high for 1–2 minutes and let it simmer until the alcohol smell has mostly cooked off and the liquid has reduced by about half.

Add tomatoes and simmer

Pour in the 28 oz tomato puree, stir to combine, and reduce heat to medium-low. Simmer the sauce gently for 10–12 minutes, uncovered, stirring occasionally to meld flavors and slightly thicken the sauce.

Finish with cream and cheese

Stir in 1 cup heavy cream and 3/4 cup grated Parmesan. Simmer another 3–4 minutes until the sauce is silky and homogenous. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and achieve a glossy, clingy consistency (use up to 3/4 cup). Cook together over low heat for 1–2 minutes to allow the pasta to finish cooking and absorb sauce.

Toast breadcrumbs

In a small skillet over medium heat, warm 1 tbs olive oil. Add 1/2 cup plain breadcrumbs and the optional 1/2 tsp lemon zest. Toast, stirring frequently, until golden brown and crisp, about 3–4 minutes. Remove from heat and set aside.

Plate with burrata and basil

Divide the sauced rigatoni between 4 plates or shallow bowls. Tear each burrata in half (or open the whole ball) and place on top of each portion so the creamy center spills over the pasta. Scatter torn fresh basil leaves over each serving.

Finish and serve

Sprinkle the toasted breadcrumbs over each plate and add a little extra grated Parmesan. Add additional red pepper flakes to taste if you want more heat. Serve immediately so the burrata remains creamy and slightly warm from the pasta.