Rigatoni alla Vodka
Equipment
Ingredients
Main
rigatoni pasta (dry)
400 g
cherry tomatoes (fresh)
500 g
heavy cream (liquid)
250 ml
tomato paste (concentrated)
2 tbsp
vodka (liquid)
60 ml
parmesan cheese (grated)
80 g
garlic cloves (fresh)
4 pcs
olive oil (liquid)
2 tbsp
butter (solid)
30 g
red onion (fresh)
1 pcs
red chili flakes (dried)
1 tsp
fresh basil (fresh)
10 g
salt (fine)
2 tsp
black pepper (ground)
1 tsp
Instructions
Prepare ingredients
Prep all vegetables and measure ingredients before starting the sauce.
Cook the pasta
Bring a large pot of salted water to a boil and cook rigatoni until al dente.
Sauté aromatics
Heat olive oil and butter in a large pan, then add minced garlic, diced onion, and chili flakes. Cook until fragrant and onions are translucent.
Add cherry tomatoes
Add cherry tomatoes to the pan and cook until they burst and release their juices, creating a sweet base for the sauce.
Add tomato paste and deglaze
Stir in tomato paste and cook for 1 minute, then carefully add vodka to deglaze the pan, scraping up any browned bits.
Finish the sauce
Reduce heat and slowly stir in heavy cream until the sauce becomes smooth and creamy. Season with salt and black pepper to taste.
Combine pasta and sauce
Add drained rigatoni directly to the sauce along with a splash of pasta water. Toss vigorously to coat every piece. Finish with grated parmesan and torn basil leaves.
Original recipe
Storage
Best enjoyed fresh. Sauce can separate when reheated.
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