Classic Rigatoni alla Vodka
Classic Rigatoni alla Vodka
Ingredients
For the Pasta
- 2 1/4 pounds rigatoni pasta
- 4 1/2 tablespoons kosher salt, for pasta water
For the Vodka Sauce
- 4 1/2 tablespoons olive oil
- 4 1/2 tablespoons unsalted butter
- 1 1/8 yellow onion, finely diced
- 6 3/4 cloves garlic, minced
- 4 1/2 tablespoons tomato paste
- 1/2 cup vodka
- 2 1/4 28-ounce cans crushed tomatoes
- 1 1/8 cups heavy cream
- 1 1/8 cups Parmesan cheese, freshly grated, plus more for serving
- 1 1/8 teaspoons red pepper flakes, or to taste
- 2 1/4 teaspoons kosher salt, or to taste
- 1 1/8 teaspoons black pepper, freshly ground, or to taste
- 1/2 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 3 1/4 cups of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 2
While the pasta is cooking, prepare the vodka sauce. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted, add the finely diced yellow 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 frequently, until it darkens slightly and becomes fragrant. This helps to deepen the tomato flavor.
⏱️ 3 min
- 5
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min
- 6
Add the crushed tomatoes to the skillet. Season with kosher salt and black pepper. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 7
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is creamy.
⏱️ 2 min
- 8
Add the drained rigatoni pasta directly into the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta cooking 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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Rigatoni alla Vodka
Ingredients
For the Pasta
- 2 1/4 pounds rigatoni pasta
- 4 1/2 tablespoons kosher salt, for pasta water
For the Vodka Sauce
- 4 1/2 tablespoons olive oil
- 4 1/2 tablespoons unsalted butter
- 1 1/8 yellow onion, finely diced
- 6 3/4 cloves garlic, minced
- 4 1/2 tablespoons tomato paste
- 1/2 cup vodka
- 2 1/4 28-ounce cans crushed tomatoes
- 1 1/8 cups heavy cream
- 1 1/8 cups Parmesan cheese, freshly grated, plus more for serving
- 1 1/8 teaspoons red pepper flakes, or to taste
- 2 1/4 teaspoons kosher salt, or to taste
- 1 1/8 teaspoons black pepper, freshly ground, or to taste
- 1/2 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 3 1/4 cups of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta is cooking, prepare the vodka sauce. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted, add the finely diced yellow 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 frequently, until it darkens slightly and becomes fragrant. This helps to deepen the tomato flavor.
⏱️ 3 min - 5
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min - 6
Add the crushed tomatoes to the skillet. Season with kosher salt and black pepper. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 7
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is creamy.
⏱️ 2 min - 8
Add the drained rigatoni pasta directly into the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta cooking 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.
⏱️ 1 min