Rigatoni Ala Vodka Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a large pot with 1 tbs kosher salt. Add 1 lb rigatoni and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

Sweat aromatics

In a large heavy skillet or sauté pan over medium heat, add 2 tbs olive oil and 2 tbs unsalted butter. When butter melts and foams, add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, about 6–8 minutes. Add 4 minced garlic cloves and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Bloom tomato paste

Stir in 3 tbs tomato paste and cook, stirring, 1–2 minutes until it darkens slightly. This concentrates the tomato flavor.

Deglaze with vodka

Carefully add 1 cup vodka (stand back as it may flame) and increase heat to medium-high. Stir and scrape any browned bits from the pan, simmer until vodka is reduced by about half, 3–4 minutes. This removes the raw alcohol taste while leaving flavor.

Add tomatoes & simmer

Pour in the 28 oz crushed tomatoes, stir to combine, then reduce heat to medium-low. Simmer gently, partially covered, for 10–12 minutes to meld flavors and slightly thicken the sauce.

Finish with cream and cheese

Lower heat to low. Stir in 3 tbs heavy cream until incorporated. Add 1 cup grated Parmesan cheese a little at a time, stirring until melted and smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust seasoning. If sauce is too thick, loosen with up to 1/2–1 cup reserved pasta cooking water to reach a silky, clingy consistency.

Add the drained rigatoni to the sauce and toss gently over low heat for 1–2 minutes to allow the pasta to finish cooking and absorb the sauce. If needed, add more reserved pasta water 1 tbsp at a time to help sauce coat the pasta evenly.

Turn off the heat, stir in a drizzle (1 tsp) of extra-virgin olive oil and fold in half of the sliced fresh basil leaves. Transfer to warm bowls, top with additional grated Parmesan and remaining basil. Finish with optional extra red pepper flakes to taste.