Italian · Main · Medium
Rigatoni alla Vodka
Thick rigatoni tubes in a blushing tomato-cream sauce with a whisper of vodka that rounds out the tomatoes and makes the whole sauce silkier. Weeknight luxury.
The whole recipe in 60 seconds
Rigatoni alla Vodka, in 5 ideas
- Let the vodka reduce before the tomatoes go in, it should cook down enough that there is no raw alcohol bite.
- The vodka's real job is emulsifying the tomatoes and cream into one silky sauce, it does not make the dish boozy.
- Rigatoni's ridges and hollow tubes are built for chunky creamy sauces like this one.
- Bring the cream to room temperature first, or temper it, so it does not curdle hitting the hot tomato sauce.
- Simmer the tomato sauce until it is properly thick before adding the cream, a thin sauce stays thin.
What you need
Ingredients
- 12 oz rigatoni
- 1 28-oz can crushed tomatoes
- 3/4 cup heavy cream
- 1/3 cup vodka
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 shallot, finely diced
- 1/2 tsp red pepper flakes
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
- Fresh basil, for serving
How to make it
Directions
- Melt the butter in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook 1 minute.
- Pour in the vodka and simmer 2 to 3 minutes, letting it reduce by about half.
- Add the crushed tomatoes, 1 tsp salt, and 1/2 tsp pepper. Simmer 15 minutes until the sauce thickens.
- Stir in the heavy cream and simmer 3 more minutes. Off the heat, stir in the Parmesan until melted.
- Meanwhile, boil the rigatoni in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Add the rigatoni to the sauce with a splash of pasta water and toss until glossy. Serve with basil and extra Parmesan.
A cheap 750ml bottle of vodka lasts ages since each batch uses a third of a cup, and the bottle doubles as your marinade and pie-crust secret weapon.