Classic Rigatoni alla Vodka with Rao's
Classic Rigatoni alla Vodka with Rao's
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 24 ounces Rao's Homemade Marinara Sauce
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This helps to deepen its flavor.
⏱️ 3 min
- 5
Pour in the vodka. Bring to a simmer and cook for 2-3 minutes, stirring, until most of the alcohol has evaporated and the sauce has slightly thickened. Scrape up any browned bits from the bottom of the pan.
⏱️ 3 min
- 6
Add the Rao's Homemade Marinara Sauce to the skillet. Bring to a gentle simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 7
Stir in the heavy cream and grated Parmesan cheese until fully combined and smooth. Season with salt and black pepper to taste.
⏱️ 2 min
- 8
Add the drained rigatoni to the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Classic Rigatoni alla Vodka with Rao's
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 24 ounces Rao's Homemade Marinara Sauce
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This helps to deepen its flavor.
⏱️ 3 min - 5
Pour in the vodka. Bring to a simmer and cook for 2-3 minutes, stirring, until most of the alcohol has evaporated and the sauce has slightly thickened. Scrape up any browned bits from the bottom of the pan.
⏱️ 3 min - 6
Add the Rao's Homemade Marinara Sauce to the skillet. Bring to a gentle simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 7
Stir in the heavy cream and grated Parmesan cheese until fully combined and smooth. Season with salt and black pepper to taste.
⏱️ 2 min - 8
Add the drained rigatoni to the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.