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Italian-American · Dinner

Rigatoni alla vodka

Rigatoni finished in a glossy Italian-American tomato-paste sauce with reduced vodka, chile, cream, butter, and Parmigiano.

About 45 minTotal
About 45 minActive
$$Cost
AdvancedDifficulty
Makes 6 servings
Rigatoni alla vodka with glossy orange tomato-cream sauce, Parmigiano-Reggiano, basil, and sauce-filled tubes.

Equipment

  • Use another covered 12-inch oven-safe skillet or transfer before the oven finish.

Ingredients

1× recipe · Makes 6 servings

  • 1 pound rigatoni
  • 4 quarts water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1 6-ounce can double-concentrated tomato paste
  • 1/2 cup vodka
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup finely grated Parmigiano-Reggiano, divided
  • 1/4 cup torn basil leaves

Instructions

  1. Bring water and salt to a boil. Heat oil in a and cook onion until soft, 6 minutes. Add garlic and chile for 30 seconds, then tomato paste; cook, stirring, until brick red and caramelized, 5 minutes.

  2. Remove the skillet briefly from flame, add vodka, return to heat, and simmer until the sharp alcohol aroma is gone and liquid nearly evaporates, 3 to 5 minutes. Stir in cream and simmer gently until orange and cohesive.

  3. Boil rigatoni until 3 minutes shy of al dente, reserving 2 cups water. Transfer pasta to sauce and toss over medium heat with butter and splashes of water until the tubes are al dente and heavily coated.

  4. Remove from heat and fold in 3/4 cup Parmigiano and half the basil. Serve with remaining cheese and basil.

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