Spicy Rigatoni alla Vodka
Spicy Rigatoni alla Vodka
Ingredients
For the Pasta and Guanciale
- 7 ounces guanciale, cut into 1/2-inch strips
- 7 ounces rigatoni pasta
- as needed salt, for pasta water
For the Spicy Vodka Sauce
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 stem fresh basil, with leaves
- 6 ounces tomato paste, from a tube
- 1 tablespoon gochujang
- 1 teaspoon granulated sugar, optional, to taste
- 2 tablespoons vodka
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cold
For Finishing and Baking
- 4 ounces fresh mozzarella, cubed
- 1/4 cup Parmesan cheese, grated, plus more for serving
- as needed fresh basil, for garnish
Instructions
- 1
Place the guanciale strips in a cold large skillet or Dutch oven. Cook over medium heat, stirring occasionally, until crispy and most of the fat has rendered, about 8-10 minutes. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 10 min
- 2
Add the olive oil to the pan with the rendered guanciale fat. Add the finely chopped shallot, minced garlic, and the stem of basil with its leaves. Sauté until the shallots are softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Squeeze in the tomato paste and add the gochujang. Cook, stirring constantly and scraping the bottom of the pan, for 5 minutes to deepen the flavors. If desired, add 1 teaspoon of granulated sugar at this stage to balance the acidity and spice.
⏱️ 5 min
- 4
While the tomato mixture is cooking, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook until 95% al dente, about 1-2 minutes less than package directions. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 5
Pour the vodka into the tomato mixture to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute until the alcohol has cooked off. (Optional: carefully flambé the vodka with a kitchen torch or long match for a dramatic effect, ensuring no flammable items are nearby).
⏱️ 2 min
- 6
Remove and discard the basil stem from the sauce. Stir in the heavy cream and bring to a gentle simmer. Add the cold unsalted butter, stirring until it is fully melted and incorporated, creating a smooth and glossy sauce. Taste and add salt if needed, keeping in mind the guanciale is salty.
⏱️ 3 min
- 7
Add the partially cooked rigatoni and a splash of the reserved pasta water to the sauce. Toss everything together until the pasta is well coated. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick.
⏱️ 2 min
- 8
Preheat your broiler to high. Lightly grease an oven-safe baking dish. Spread a thin layer of the sauced pasta on the bottom of the dish. Layer with some of the cubed mozzarella, crispy guanciale, and grated Parmesan. Repeat layers until all ingredients are used, ending with a generous sprinkle of mozzarella and Parmesan on top.
⏱️ 5 min
- 9
Broil on high for 3-5 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning. Remove from the broiler, let it rest for a minute, then garnish with fresh basil leaves before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni alla Vodka
Ingredients
For the Pasta and Guanciale
- 7 ounces guanciale, cut into 1/2-inch strips
- 7 ounces rigatoni pasta
- as needed salt, for pasta water
For the Spicy Vodka Sauce
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 stem fresh basil, with leaves
- 6 ounces tomato paste, from a tube
- 1 tablespoon gochujang
- 1 teaspoon granulated sugar, optional, to taste
- 2 tablespoons vodka
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cold
For Finishing and Baking
- 4 ounces fresh mozzarella, cubed
- 1/4 cup Parmesan cheese, grated, plus more for serving
- as needed fresh basil, for garnish
Instructions
- 1
Place the guanciale strips in a cold large skillet or Dutch oven. Cook over medium heat, stirring occasionally, until crispy and most of the fat has rendered, about 8-10 minutes. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 10 min - 2
Add the olive oil to the pan with the rendered guanciale fat. Add the finely chopped shallot, minced garlic, and the stem of basil with its leaves. Sauté until the shallots are softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Squeeze in the tomato paste and add the gochujang. Cook, stirring constantly and scraping the bottom of the pan, for 5 minutes to deepen the flavors. If desired, add 1 teaspoon of granulated sugar at this stage to balance the acidity and spice.
⏱️ 5 min - 4
While the tomato mixture is cooking, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook until 95% al dente, about 1-2 minutes less than package directions. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 5
Pour the vodka into the tomato mixture to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute until the alcohol has cooked off. (Optional: carefully flambé the vodka with a kitchen torch or long match for a dramatic effect, ensuring no flammable items are nearby).
⏱️ 2 min - 6
Remove and discard the basil stem from the sauce. Stir in the heavy cream and bring to a gentle simmer. Add the cold unsalted butter, stirring until it is fully melted and incorporated, creating a smooth and glossy sauce. Taste and add salt if needed, keeping in mind the guanciale is salty.
⏱️ 3 min - 7
Add the partially cooked rigatoni and a splash of the reserved pasta water to the sauce. Toss everything together until the pasta is well coated. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick.
⏱️ 2 min - 8
Preheat your broiler to high. Lightly grease an oven-safe baking dish. Spread a thin layer of the sauced pasta on the bottom of the dish. Layer with some of the cubed mozzarella, crispy guanciale, and grated Parmesan. Repeat layers until all ingredients are used, ending with a generous sprinkle of mozzarella and Parmesan on top.
⏱️ 5 min - 9
Broil on high for 3-5 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning. Remove from the broiler, let it rest for a minute, then garnish with fresh basil leaves before serving.
⏱️ 5 min