Authentic Rigatoni Alla Vodka
A classic Italian-American pasta dish, Rigatoni Alla Vodka features a rich and creamy tomato sauce with a hint of vodka, creating a wonderfully balanced and utterly delicious meal. The vodka enhances the aromatics and helps emulsify the sauce, resulting in a smooth and luxurious texture that perfectly coats the ridged rigatoni.
Ingredients
- •8 ounces rigatoni pasta
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •1/4 cup finely diced yellow onion
- •2 cloves garlic, minced
- •1/4 teaspoon red pepper flakes (or to taste)
- •1/4 cup vodka
- •1 (14.5 ounce) can crushed tomatoes
- •1/4 cup heavy cream
- •1/4 cup grated Pecorino Romano cheese, plus more for serving
- •2 tablespoons fresh basil, chopped, plus more for garnish
- •Salt to taste
- •Freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Step 1: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente.
- 2
Step 2: While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat.
- 3
Step 3: Add the diced onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant, being careful not to burn the garlic.
- 4
Step 4: Carefully pour in the vodka. Increase the heat slightly and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the volume to reduce by about half. Scrape any browned bits from the bottom of the pan.
- 5
Step 5: Stir in the crushed tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, stirring occasionally, to allow the flavors to meld.
- 6
Step 6: Remove the sauce from the heat. Stir in the heavy cream and 1/4 cup of grated Pecorino Romano cheese until well combined and smooth. Season with salt and freshly ground black pepper to taste.
- 7
Step 7: Drain the cooked rigatoni, reserving about 1/2 cup of the pasta water. Add the drained pasta directly to the sauce. Add the chopped fresh basil.
- 8
Step 8: Toss the pasta with the sauce until every piece is evenly coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- 9
Step 9: Serve immediately, garnished with extra grated Pecorino Romano cheese and fresh basil leaves.
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