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Rigatoni alla Vodka Recipe

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4.2 from 11 reviews

Indulge in creamy Rigatoni alla Vodka, a classic Italian main course featuring rigatoni pasta tossed in a rich and flavorful tomato-vodka cream sauce with Parmesan cheese and fresh basil. Ready in just 30 minutes, this dish combines sautéed shallots, garlic, and a touch of crushed red pepper flakes for a perfect balance of flavor and heat.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Pasta

  • 1 pound dry rigatoni

Sauce

  • 2 tablespoons extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (6-ounce) can tomato paste
  • 1/4 cup vodka
  • 2 cups heavy cream, room temperature
  • 1/4 cup unsalted butter, cubed
  • 1 cup freshly grated Parmesan cheese, plus more for garnish
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

Instructions

  1. Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until 1 minute before al dente. Reserve 1 cup of pasta water, then drain the rigatoni and set aside.
  2. Sauté shallots and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped shallots and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and crushed red pepper flakes, stirring constantly for 1 minute until fragrant.
  3. Add tomato paste: Stir in the tomato paste and cook for 4-5 minutes, stirring constantly. The paste should darken and caramelize slightly to deepen the flavor. If the paste appears to be burning, add a splash of the reserved pasta water.
  4. Deglaze with vodka: Carefully pour in the vodka, stirring to deglaze the skillet. Cook for 1-2 minutes until the vodka reduces and the alcohol scent diminishes.
  5. Add cream and finish sauce: Reduce heat to low and stir in the heavy cream. Simmer for 3-4 minutes, then mix in the butter and Parmesan cheese until the sauce is smooth and well combined.
  6. Toss pasta and adjust consistency: Add the cooked rigatoni to the skillet and toss until well coated in the sauce. If the sauce is too thick, gradually add reserved pasta water to reach the desired consistency.
  7. Season and serve: Taste the dish and season with salt and pepper as needed. Serve immediately garnished with extra Parmesan cheese and fresh basil leaves. Enjoy your Rigatoni alla Vodka!

Notes

  • Be careful not to overcook the rigatoni; it should be slightly under al dente as it will finish cooking in the sauce.
  • Use good quality vodka for best flavor.
  • Heavy cream should be at room temperature to prevent curdling when added to the hot sauce.
  • Reserved pasta water is starchy and helps loosen the sauce to perfectly coat the pasta.
  • For a spicier version, increase the crushed red pepper flakes slightly.
  • This recipe can be reheated gently on stovetop, adding a splash of cream or pasta water to restore sauce consistency.

Find it online: https://zaracooking.com/rigatoni-alla-vodka-recipe/