Rigatoni Alla Vodka Recipe
Make Rigatoni Alla Vodka Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Finish & Garnish
Method
Pasta
- 1
Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add 1 lb rigatoni and cook according to package al dente time (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water before draining. Do not rinse the pasta; drain and set aside.
Sauce
- 2
Heat a large wide skillet or sauté pan over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter melts and the fat shimmers, add 1 cup finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 3
Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes. Cook, stirring, for 30–45 seconds until fragrant but not browned.
- 4
Stir in 2 tablespoons tomato paste and cook for 1–2 minutes, stirring constantly, to brown the paste and deepen flavor.
- 5
Carefully add 1 cup vodka to deglaze the pan (stand back briefly when adding alcohol). Use a wooden spoon to scrape up any browned bits. Increase heat to medium-high and simmer until the vodka has reduced by about half, roughly 3–5 minutes.
- 6
Pour in one 28-ounce can of crushed tomatoes, stir to combine, then reduce heat to medium-low. Simmer gently for 8–12 minutes, stirring occasionally, until the sauce slightly thickens.
- 7
Stir in 3 tablespoons heavy cream and 1 teaspoon (or to taste) sugar if tomatoes taste very acidic. Simmer 1–2 minutes just to warm the cream.
- 8
Add 1 cup grated Parmesan cheese, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir until the cheese melts into the sauce. Taste and adjust seasoning.
Combine & Finish
- 9
Reduce heat to low. Add the drained rigatoni to the sauce and toss to coat. If the sauce seems too thick or clings without coating evenly, add reserved pasta cooking water a little at a time (start with 1/4 cup) until the desired saucy consistency is reached.
- 10
Stir in 1 tablespoon unsalted butter to enrich the sauce and add gloss. Add 1 tablespoon torn fresh basil and toss gently.
- 11
Serve immediately, topped with additional grated Parmesan (about 1/2 cup) and extra basil if desired.