Rigatoni alla Vodka
Equipment
Ingredients
Main Ingredients
rigatoni pasta (dry)
500 g
cherry tomatoes (fresh)
400 g
tomato paste (concentrated)
3 tbsp
heavy cream (liquid)
200 ml
vodka (room_temperature)
60 ml
onion (diced)
1 piece
garlic (minced)
3 clove
parmesan cheese (grated)
80 g
olive oil (liquid)
2 tbsp
butter (cubed)
30 g
red pepper flakes (dried)
0.5 tsp
salt (fine)
2 tsp
black pepper (ground)
0.5 tsp
fresh basil (fresh, chopped)
10 g
Instructions
Prepare ingredients
Dice onion, mince garlic, grate parmesan, and halve cherry tomatoes.
Cook pasta water
Bring a large pot of heavily salted water to a boil for the pasta.
Sauté aromatics
Heat olive oil and butter in a large pan, then sauté onion until translucent.
Add garlic and spices
Add minced garlic and red pepper flakes, cook until fragrant.
Add cherry tomatoes
Add halved cherry tomatoes and cook until they start to burst and release juices.
Add tomato paste
Stir in tomato paste and cook for 2 minutes to concentrate flavors.
Deglaze with vodka
Carefully add vodka and let it reduce by half, scraping up any browned bits.
Add cream and simmer
Reduce heat and slowly add heavy cream, stirring to combine. Simmer gently.
Cook pasta
Add rigatoni to boiling water and cook until al dente according to package directions.
Combine pasta and sauce
Reserve 1 cup pasta water, drain pasta, then add directly to the sauce. Toss to coat.
Finish the sauce
Add pasta water as needed to loosen sauce, then stir in grated parmesan until melted and creamy.
Season and serve
Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and serve immediately.
Original recipe
Storage
Store sauce and pasta separately for best results. Add splash of cream when reheating.
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