Rigatoni Vodka
Rigatoni Vodka
Ingredients
For the Rigatoni Vodka
- 6 ounces rigatoni
- 3 garlic, cloves, sliced
- 1 tablespoon olive oil
- 1 cup Parmigiano Reggiano, grated, plus more for garnish
- 1 sprig fresh basil, plus fresh leaves for garnish
- 28 ounces San Marzano tomatoes, whole, peeled
- 2 tablespoons vodka
- 3/4 cup heavy cream
- 1 pinch salt, or to taste
- 1 pinch black pepper, or to taste
- 1 splash pasta water, as needed
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 about 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, pour the contents of the 28-ounce can of San Marzano tomatoes into a blender. Blend until completely smooth. Set aside.
⏱️ 2 min
- 3
In a large, deep pan or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and the basil sprig. Cook until the garlic is fragrant and lightly golden, about 2-3 minutes, being careful not to burn it.
⏱️ 3 min
- 4
Carefully pour in the vodka to deglaze the pan. Allow it to cook for 1-2 minutes to burn off the alcohol.
⏱️ 2 min
- 5
Add the blended San Marzano tomatoes to the pan. Bring the sauce to a gentle simmer. Add a big pinch of salt and black pepper to taste. Cover the pan and let the sauce simmer for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 6
Uncover the pan and pour in the heavy cream. Stir well and bring the sauce back to a light simmer. Add about half of the grated Parmigiano Reggiano to the sauce, stirring until it's fully melted and incorporated.
⏱️ 3 min
- 7
Using tongs, carefully remove and discard the basil sprig from the sauce.
⏱️ 1 min
- 8
Add the cooked rigatoni directly into the sauce in the pan. Add a splash of the reserved pasta water (about 1/4 to 1/2 cup) to help emulsify the sauce and coat the pasta. Toss the pasta and sauce together until every piece of rigatoni is thoroughly coated.
⏱️ 3 min
- 9
Serve the Rigatoni Vodka immediately in bowls. Garnish with the remaining grated Parmigiano Reggiano and fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Rigatoni Vodka
- 6 ounces rigatoni
- 3 garlic, cloves, sliced
- 1 tablespoon olive oil
- 1 cup Parmigiano Reggiano, grated, plus more for garnish
- 1 sprig fresh basil, plus fresh leaves for garnish
- 28 ounces San Marzano tomatoes, whole, peeled
- 2 tablespoons vodka
- 3/4 cup heavy cream
- 1 pinch salt, or to taste
- 1 pinch black pepper, or to taste
- 1 splash pasta water, as needed
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 about 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, pour the contents of the 28-ounce can of San Marzano tomatoes into a blender. Blend until completely smooth. Set aside.
⏱️ 2 min - 3
In a large, deep pan or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and the basil sprig. Cook until the garlic is fragrant and lightly golden, about 2-3 minutes, being careful not to burn it.
⏱️ 3 min - 4
Carefully pour in the vodka to deglaze the pan. Allow it to cook for 1-2 minutes to burn off the alcohol.
⏱️ 2 min - 5
Add the blended San Marzano tomatoes to the pan. Bring the sauce to a gentle simmer. Add a big pinch of salt and black pepper to taste. Cover the pan and let the sauce simmer for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 6
Uncover the pan and pour in the heavy cream. Stir well and bring the sauce back to a light simmer. Add about half of the grated Parmigiano Reggiano to the sauce, stirring until it's fully melted and incorporated.
⏱️ 3 min - 7
Using tongs, carefully remove and discard the basil sprig from the sauce.
⏱️ 1 min - 8
Add the cooked rigatoni directly into the sauce in the pan. Add a splash of the reserved pasta water (about 1/4 to 1/2 cup) to help emulsify the sauce and coat the pasta. Toss the pasta and sauce together until every piece of rigatoni is thoroughly coated.
⏱️ 3 min - 9
Serve the Rigatoni Vodka immediately in bowls. Garnish with the remaining grated Parmigiano Reggiano and fresh basil leaves.
⏱️ 1 min