Rigatoni Alla Vodka Recipe
roccos's homemade tomato vodka sauce, romano
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Ingredients
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Pasta
Vodka Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt.
- 2
Cook Rigatoni
Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, drain the rigatoni and set aside, reserving about 1 cup of pasta water.
Making Vodka Sauce
- 4
Sauté Garlic
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 5
Add Red Pepper Flakes
Stir in the crushed red pepper flakes and cook for an additional 30 seconds.
- 6
Stir in Tomato Puree
Pour in the tomato puree, stirring well to combine. Let the mixture simmer for about 5 minutes.
- 7
Add Vodka
Carefully add 1 cup of vodka. Allow it to simmer for another 5-7 minutes, stirring occasionally.
- 8
Incorporate Cream and Cheese
Reduce heat to low and stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 1 cup of grated Romano cheese. Mix until the cheeses are melted and the sauce is smooth.
- 9
Season the Sauce
Add 1 teaspoon of salt and 1 teaspoon of black pepper to the sauce. Taste and adjust seasoning as needed.
- 10
Add Fresh Basil
Stir in the chopped fresh basil, and let the sauce simmer for an additional 2-3 minutes.
Combining Pasta and Sauce
- 11
Combine Rigatoni and Sauce
Add the drained rigatoni to the skillet with the vodka sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to reach desired consistency.
- 12
Serve
Serve the rigatoni alla vodka hot, garnished with additional grated Romano cheese and fresh basil if desired.