Rigatoni alla Vodka
Ingredients
- 1 lbmezze rigatoni or penne pasta
- 1 tbspextra-virgin olive oil
- 2 tbspunsalted butter
- 2 clovesgarlic
minced
- 1shallot
minced
- ½ cvodka
- 1 oztube of double concentrated tomato paste
or use a can
- 1 cheavy cream
- sea salt
- freshly ground black pepper
- ½ cparmigiano reggiano
plus more to your taste), grated (or use grana padano
Directions
- 1
Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in pan with the sauce and heating together and it will cook a little more).
- 2
While the pasta is cooking, make the vodka sauce.
Vodka sauce:
- 1
Melt the butter and add in the olive oil in a large skillet over medium heat. Add garlic and shallots (or onions) and season with salt and pepper. Cook, stirring occasionally, until the shallots have become translucent and have totally softened, 5 to 8 minutes.
- 2
Add in the vodka and it's going to sizzle and bubble. Let it do it's magic and give it a stir to deglaze the pan a bit while it evaporates a little (about 1 minute).
- 3
Add the tomato paste and stir constantly, cooking the paste until it changes from bright red to a deeper color or until the paste has caramelized and become darker, 2-3 minutes.
- 4
Add in a scoop of the starchy pasta water to loosen the sauce a little.
- 5
Slowly add the cream to the sauce, stirring to combine.
- 6
Taste and check the seasoning of the sauce and add a little more salt (if needed)and some freshly ground pepper.
- 7
Let the sauce simmer on medium-low heat while the pasta is cooking (sauce will be simmering for a total 10-12 minutes).
- 8
Strain pasta when it's just before al dente, reserve some of the pasta water (1/2 cup is good), drain well and immediately add the pasta to the pan with vodka sauce. On medium heat, give it a nice stir to combine it all together. If it’s too thick, loosen it with a little bit of the reserved pasta water and stir it all together.
- 9
Spoon pasta onto plates and serve with freshly grated Parmigiano Reggiano. Garnish with fresh basil (optional). Enjoy!
Rigatoni alla Vodka
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About this Recipe
Craving a restaurant-quality pasta dish that's surprisingly simple to make at home? This Rigatoni alla Vodka delivers a truly rich, creamy, and flavorful sauce, making it perfect for an easy weeknight dinner.
The magic in this Rigatoni alla Vodka lies in its expertly balanced sauce. You'll create a silky smooth base from the combination of double concentrated tomato paste, luscious heavy cream, and a crucial splash of vodka. The gentle sauté of minced garlic and shallot in extra-virgin olive oil and unsalted butter builds a depth of flavor that sets this pasta apart from ordinary weeknight meals.
Prepare for a truly satisfying bowl of pasta. Each bite offers a harmonious blend of rich tomato, velvety cream, and a subtle savory depth from the aromatic garlic and shallot. The sauce, known for its silky smooth texture, beautifully coats your chosen pasta – whether it's mezze rigatoni or penne. At 411 calories per serving, it’s a hearty and comforting meal that feels indulgent yet approachable for any home cook.
This recipe offers flexibility with your pasta choice; feel free to use either mezze rigatoni or penne pasta. If Parmigiano Reggiano isn't on hand, grated Grana Padano makes an excellent substitute for that essential cheesy finish.
This Rigatoni alla Vodka is designed to be a standout easy weeknight dinner. Serve it hot, garnished generously with more freshly grated Parmigiano Reggiano to taste, for a truly comforting and satisfying meal.