Vodka Rigatoni
Vodka Rigatoni
Ingredients
- 25 ml extra virgin olive oil
- 1 handful basil leaves
- 500 ml tomato sugo, prepared and simmering
- 100 g Parmesan cheese, finely grated
- 2 garlic, cloves, chopped
- 1/2 white onion, finely chopped, or 1 small shallot
- 2 chillies, finely chopped
- 50 ml vodka
- 250 ml thickened cream
- 380 g dried rigatoni
- 1 pinch chilli flakes
- 1 pinch salt
- 1 drop water
Instructions
- 1
Ensure your tomato sugo is prepared and simmering in a separate pot, ready to be added to the sauce.
⏱️ 2 min
- 2
In a deep pan or saucepan, heat the extra virgin olive oil over medium heat.
⏱️ 1 min
- 3
Add the chopped garlic, finely chopped onion or shallot, and finely chopped chillies to the pan. Add a pinch of salt and a drop of water to prevent the onion from burning.
⏱️ 2 min
- 4
Turn the heat down slightly and sofrito (sauté gently) for approximately 10 minutes, until the onions are softened and translucent.
⏱️ 10 min
- 5
Increase the heat slightly and carefully add the vodka to the pan. Be prepared, as it may briefly flame.
⏱️ 1 min
- 6
Stir in the prepared tomato sugo, a handful of fresh basil leaves, and the thickened cream. Bring the sauce to a gentle simmer and let it cook for no more than 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 7
While the sauce is simmering, cook the rigatoni according to the packet instructions until it is al dente. Reserve about 1/2 cup of pasta water before draining.
⏱️ 10 min
- 8
Using a slotted spoon, transfer the cooked rigatoni directly from the pot to the simmering vodka sauce in the pan. Keep the heat on and toss the pasta thoroughly to coat it evenly with the sauce. Add a splash of reserved pasta water if the sauce is too thick.
⏱️ 2 min
- 9
Add the finely grated Parmesan cheese to the pasta and toss again until the cheese is melted and well combined with the sauce.
⏱️ 1 min
- 10
Turn off the heat. Serve immediately, garnished with a sprinkle of chilli flakes.
⏱️ 1 min
Kitchen Tools
Vodka Rigatoni
- 25 ml extra virgin olive oil
- 1 handful basil leaves
- 500 ml tomato sugo, prepared and simmering
- 100 g Parmesan cheese, finely grated
- 2 garlic, cloves, chopped
- 1/2 white onion, finely chopped, or 1 small shallot
- 2 chillies, finely chopped
- 50 ml vodka
- 250 ml thickened cream
- 380 g dried rigatoni
- 1 pinch chilli flakes
- 1 pinch salt
- 1 drop water
Instructions
- 1
Ensure your tomato sugo is prepared and simmering in a separate pot, ready to be added to the sauce.
⏱️ 2 min - 2
In a deep pan or saucepan, heat the extra virgin olive oil over medium heat.
⏱️ 1 min - 3
Add the chopped garlic, finely chopped onion or shallot, and finely chopped chillies to the pan. Add a pinch of salt and a drop of water to prevent the onion from burning.
⏱️ 2 min - 4
Turn the heat down slightly and sofrito (sauté gently) for approximately 10 minutes, until the onions are softened and translucent.
⏱️ 10 min - 5
Increase the heat slightly and carefully add the vodka to the pan. Be prepared, as it may briefly flame.
⏱️ 1 min - 6
Stir in the prepared tomato sugo, a handful of fresh basil leaves, and the thickened cream. Bring the sauce to a gentle simmer and let it cook for no more than 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 7
While the sauce is simmering, cook the rigatoni according to the packet instructions until it is al dente. Reserve about 1/2 cup of pasta water before draining.
⏱️ 10 min - 8
Using a slotted spoon, transfer the cooked rigatoni directly from the pot to the simmering vodka sauce in the pan. Keep the heat on and toss the pasta thoroughly to coat it evenly with the sauce. Add a splash of reserved pasta water if the sauce is too thick.
⏱️ 2 min - 9
Add the finely grated Parmesan cheese to the pasta and toss again until the cheese is melted and well combined with the sauce.
⏱️ 1 min - 10
Turn off the heat. Serve immediately, garnished with a sprinkle of chilli flakes.
⏱️ 1 min