Rigatoni Alla Vodka
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
737 kcal
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Course
Main Course
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Cuisine
Italian
Rigatoni Alla Vodka
Description
Rigatoni Alla Vodka includes rigatoni pasta cooked slightly less than al dente before being incorporated into a sauce of sautéed onions, garlic, and red pepper flakes. Tomato paste is cooked down, then vodka and white wine are added and reduced to concentrate flavors. Heavy cream creates a rich texture in the sauce, which gently simmers while mixing with the pasta. Finishing with finely grated Pecorino Romano and torn basil leaves provides a balance of savory sharpness and fresh herb fragrance.
The sauce is smooth and creamy with a subtle acidity from tomato and wine, a mild heat from red pepper flakes, and depth from vodka. The ridged rigatoni holds the sauce well, contributing a tender bite to the dish.
This recipe serves 4 large or 6 regular portions and works nicely as a main course. Additional ingredients like peas or mushrooms can be added to vary the dish. Leftovers keep well refrigerated for up to three days and reheat conveniently.
Ingredients
- 1 pound rigatoni pasta
- 1/2 cup pecorino romano finely grated
- 1 medium onion diced
- 3 cloves garlic minced
- 3 tablespoons extra virgin olive oil
- 6 ounces tomato paste
- 1 cup heavy cream
- 1/2 cup vodka
- 1/2 cup white wine dry
- 1/2 teaspoon red pepper flakes crushed, hot
- 2 cups water will most likely not need all of it, reserved pasta water
- 5 large basil hand torn, for finishing, leaves
Instructions
- Bring a large pot of salted water (2 tablespoons salt per gallon) to boil.
- Heat a large pan to medium-low and add the extra virgin olive oil and onions. Saute the onions until soft (about 5-7 minutes). Once soft add the garlic and cook until fragrant (about 2 minutes), then add the red pepper flakes and cook for another 30 seconds.
- Add the tomato paste to the pan and cook for 5 minutes, stirring frequently. If the paste starts to burn, add a couple of ounces of water and continue to saute. At this point, cook the rigatoni until 1 minute less than al dente.
- Add the wine and vodka to the pan and turn the heat to high. Boil until the liquid reduces by half (about 1-2 minutes). Next, add 1 cup of pasta water and turn the heat down to a simmer.
- Add the cream and mix thoroughly while continuing to simmer the sauce.
- Add the 1 minute less than al dente pasta to the saucepan and stir to coat. Cook over a simmer until the pasta reaches a perfect al dente then immediately remove the pan from the heat.
- Add the grated Pecorino and thoroughly mix or toss to combine. If the pasta is at all dry, add a little bit of the reserved pasta water.
- Taste test and adjust salt and pepper to taste. Tear the basil on top of the pasta and serve. Enjoy!
Notes
- This recipe yields 4 large servings or 6 regular ones, suitable for family meals.
- Use reserved pasta water to thin sauce if it thickens while waiting to serve.
- Add-ins like prosciutto, peas, mushrooms, or Calabrian chili paste can customize the sauce.
- Save leftovers for up to 3 days in the refrigerator; reheat in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 89.4g | 30% |
| Protein | 19.1g | 38% |
| Fat | 26.4g | 41% |
| Saturated Fat | 10.2g | 51% |
| Cholesterol | 50mg | 17% |
| Sodium | 131mg | 5% |
| Potassium | 101mg | 2% |
| Fiber | 4.6g | 18% |
| Sugar | 5.5g | 11% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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