Rigatoni Alla Vodka Recipe
Rigatoni pasta in creamy tomato sauce with shallots and touch of vodka
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot of boiling salted water, cook the rigatoni pasta according to package instructions until al dente. Drain and reserve about 1 cup of pasta cooking water.
Sauce Preparation
- 2
Sauté Shallots and Garlic
In a large skillet over medium heat, add the olive oil. Once hot, add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes. Add the minced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant.
- 3
Add Tomato Puree and Vodka
Pour in the tomato puree and vodka, stirring to combine. Let the mixture simmer for about 5 minutes to reduce slightly.
- 4
Incorporate Heavy Cream
Stir in the heavy cream and allow it to simmer for another 3-5 minutes, until the sauce thickens. Add the grated Parmesan cheese, salt, and black pepper, mixing until the cheese is melted and the sauce is creamy.
- 5
Combine with Pasta
Add the cooked rigatoni to the sauce, tossing to combine. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.
- 6
Finish with Fresh Basil
Stir in the chopped fresh basil just before serving for added flavor.