Vodka Rigatoni Recipe
House-made ragatoni, vodka sauce, & grana padano.
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Ingredients
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Pasta
Vodka Sauce
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 3
Roll and Cut the Pasta
After resting, divide the dough into four portions. Roll each portion into thin sheets using a pasta machine or rolling pin. Cut into rigatoni shapes using a pasta cutter or knife.
Vodka Sauce Preparation
- 4
Sauté Aromatics
In a large skillet over medium heat, add olive oil and heat until shimmering. Add minced garlic and diced onion, sautéing until the onion is translucent, about 3-4 minutes.
- 5
Add Tomatoes and Vodka
Stir in the crushed tomatoes and vodka. Bring to a simmer and cook for about 10 minutes, allowing the alcohol to cook off.
- 6
Incorporate Cream and Seasonings
Reduce the heat to low and stir in the heavy cream, salt, black pepper, and red pepper flakes. Simmer for an additional 5-7 minutes until the sauce thickens slightly.
- 7
Add Cheese and Basil
Remove the sauce from heat and stir in the grated Grana Padano cheese and chopped basil until melted and well combined.
Combining and Serving
- 8
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the homemade rigatoni and cook until al dente, about 3-4 minutes. Drain and reserve some pasta water.
- 9
Combine Pasta with Sauce
Add the cooked rigatoni to the vodka sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- 10
Serve
Plate the vodka rigatoni and garnish with additional Grana Padano cheese and fresh basil. Enjoy!
