Rigatoni Alla Vodka Recipe
Pancetta, shallot, garlic, tomato-vodka cream sauce
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Ingredients
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Pasta
Sauce & aromatics
Tomato & cream
Finishing & garnish
Method
Pasta
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain the rigatoni and set aside while preparing the sauce.
Sauce & aromatics
Heat a large, wide sauté pan over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced pancetta and cook, stirring occasionally, until fat renders and pieces are golden and crisp at the edges, about 5–7 minutes.
Add the diced shallots to the pan with the pancetta and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and crushed red pepper flakes and cook for another 30–45 seconds, stirring constantly, until fragrant. Be careful not to brown the garlic.
Tomato & cream
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen its flavor and remove raw edge. Add the 28 oz crushed tomatoes, stir to combine, and bring the mixture to a gentle simmer.
Once simmering, carefully pour in 1 tablespoon vodka and continue to simmer uncovered for 6–8 minutes to cook off most of the alcohol and concentrate flavors. If the sauce is very acidic, stir in 1 teaspoon granulated sugar now.
Reduce heat to low and slowly stir in 1 cup heavy cream until the sauce is smooth and unified. Simmer gently for 2–3 minutes until the sauce is slightly thickened and has a rich, pink color. Taste and season with salt as needed.
Finish & assemble
Add the cooked rigatoni to the sauce pan. Add 1/2 cup of the reserved pasta cooking water and toss gently to combine. Continue to toss and add more reserved pasta water, a few tablespoons at a time, until the sauce clings to the pasta and reaches a silky consistency (use up to the reserved 1 cup as needed).
Stir in 1 tablespoon unsalted butter and 3 ounces grated Parmesan cheese until melted and incorporated, which will further emulsify the sauce. Adjust seasoning with salt and freshly ground black pepper to taste.
Remove from heat and fold in the chiffonade of basil leaves. Serve immediately, garnishing each portion with additional grated Parmesan and a crack of black pepper if desired.