Lunch Pasta Recipe
Choose from Our Selection of Lunch Sized Pastas: Fettuccini Alfredo (1450 cal), Four Cheese (950 cal), Pasta Carbonara (1430 cal), Pasta da Vinci (1160 cal), Spaghetti and Meatballs (1390 cal), Louisiana Chicken (1380 cal), Spicy Chicken Chipotle Pasta (1290 cal), Italian Sausage and Fresh Mushroom Rigatoni (1530 cal), Evelyn's Favorite (940 cal) or Spicy Rigatoni Vodka (1080 cal)
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Ingredients
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Pasta
Vodka Sauce
Garnish & Finish
Method
Pasta
- 1
Bring water to a boil
In a large pot bring 2 liters of water to a rolling boil. Add 1 tablespoon kosher salt once boiling.
- 2
Cook rigatoni
Add 100 g rigatoni to the boiling, salted water. Stir to prevent sticking and cook until al dente (usually 9–11 minutes; check package and begin testing at 8 minutes). Reserve 120 ml (about 1/2 cup) of the pasta cooking water, then drain the pasta and set aside.
Vodka Sauce
- 3
Heat fat and sweat onion
While the pasta cooks, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the butter is melted and foamy. Add 1/4 cup finely diced yellow onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and softened, about 3–4 minutes.
- 4
Add garlic and chili
Add 1 minced garlic clove and 1/4 teaspoon crushed red pepper flakes to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds (do not let the garlic brown).
- 5
Bloom tomato paste
Stir in 1 tablespoon tomato paste and cook for 1–2 minutes, stirring, until the paste darkens slightly. This concentrates the flavor and removes any raw taste.
- 6
Add tomatoes and vodka
Pour in 240 ml crushed tomatoes and stir to combine. Carefully add 30 ml vodka, stir, and increase the heat slightly to bring the mixture to a gentle simmer. Simmer uncovered for 6–8 minutes, stirring occasionally, until the sauce thickens slightly and the alcohol aroma has diminished.
- 7
Finish with cream & cheese
Reduce heat to low. Stir in 60 ml heavy cream and 1/4 cup freshly grated Parmesan until smooth. Simmer gently for 2–3 minutes to meld flavors and thicken the sauce. Taste and season with kosher salt and freshly ground black pepper to taste.
Finish & Serve
- 8
Combine pasta and sauce
Add the drained rigatoni to the skillet with the vodka sauce. Toss gently to combine; if the sauce seems too thick, add reserved pasta water a tablespoon at a time (use 1–3 tablespoons) until the sauce coats the pasta evenly and has a silky texture.
- 9
Add basil and cheese
Stir in 1 tablespoon thinly sliced fresh basil and adjust seasoning again if needed. Remove from heat and fold in an extra tablespoon grated Parmesan for richness.
- 10
Plate and garnish
Transfer the rigatoni to a warmed plate. Top with the extra tablespoon Parmesan and additional crushed red pepper flakes if desired. Serve immediately.
