Rigatoni Alla Vodka Recipe

Boil pasta

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

Heat a large skillet or sauté pan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter has melted and begins to foam, add the finely diced onion and a pinch of salt. Sauté until the onion is translucent and beginning to soften, about 5–7 minutes.

Add the minced garlic and the thinly sliced cornetto chili to the pan. Cook, stirring, for 30–45 seconds until fragrant but not browned.

Stir in 1 tbs tomato paste and cook 1 minute to caramelize and deepen the flavor.

Pour in 1 fl oz vodka. Increase heat slightly and let the vodka simmer for 1–2 minutes, scraping any browned bits from the bottom of the pan. This cooks off most of the alcohol and concentrates flavor.

Add the 14 oz crushed tomatoes and 1 tsp sugar (optional). Stir to combine, reduce heat to medium-low, and simmer gently for 8–10 minutes until the sauce slightly thickens and the flavors meld.

Slowly stir in 1 cup heavy cream, bringing the sauce back to a gentle simmer. Taste and adjust salt if needed. Let the sauce cook 2–3 minutes until it becomes a smooth, pink-tinged vodka cream sauce.

Add the drained rigatoni to the sauce pan. Toss to coat, adding reserved pasta cooking water a little at a time (start with 1/4 cup) to loosen and help the sauce cling to the pasta. Continue tossing for 1–2 minutes until pasta reaches desired doneness and sauce is glossy. Use up to the reserved 1 cup if needed.

Stir in 3 tbs grated Parmesan (or Pecorino) to enrich the sauce. If you want extra heat, add up to 1 tsp red pepper flakes. Finish with 1 tsp freshly ground black pepper.

Remove from heat and fold in torn basil leaves. Let the pasta rest 1 minute so flavors marry.

Taste and adjust seasoning (salt, pepper, or more cheese). Divide into 4 servings and garnish each portion with additional grated cheese and a few basil leaves.