Recipes › Pasta › Rigatoni With Vodka Sauce Recipe

Rigatoni With Vodka Sauce Recipe

Recipe by Pedro M. A. Neves

Rigatoni with vodka sauce is a classic Italian-American pasta dish that combines the richness of cream and tomatoes with the subtle complexity of vodka. The alcohol adds depth to the sauce while cooking off, leaving behind a smooth, velvety coating on the pasta. This elegant yet approachable dish delivers restaurant-quality results in under 45 minutes.

Ingredients

• 400g (14 oz) rigatoni pasta
• 30ml (2 tablespoons) extra virgin olive oil
• 4 cloves garlic, minced
• 1 medium onion, finely diced
• 120ml (½ cup) vodka
• 400g (14 oz) canned crushed tomatoes
• 240ml (1 cup) heavy cream
• 2 teaspoons tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 60g (½ cup) freshly grated Parmigiano-Reggiano cheese
• 8-10 fresh basil leaves
• 1 litre (4 cups) water for pasta

Instructions

1. Bring water to a rolling boil in a large pot and season generously with salt. Add rigatoni and cook until al dente according to package directions (usually 9-12 minutes). Reserve 120ml (½ cup) of pasta water before draining. Set pasta aside.

2. In a large saucepan or skillet, heat olive oil over medium heat until shimmering. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

3. Add minced garlic to the pan and stir constantly for 45-60 seconds until fragrant, being careful not to let it brown.

4. Carefully pour vodka into the pan and let it simmer for 2-3 minutes, allowing most of the alcohol to cook off. You may see slight flames if cooking over high heat.

5. Stir in tomato paste and cook for 1 minute to caramelize slightly. Add crushed tomatoes with their juices and season with salt, black pepper, and red pepper flakes. Simmer uncovered for 8-10 minutes, stirring occasionally.

6. Reduce heat to low and slowly pour in heavy cream while stirring continuously. Continue stirring for 1-2 minutes until the sauce becomes smooth and coral-pink in colour. If the sauce is too thick, add reserved pasta water a splash at a time.

7. Add the cooked rigatoni directly to the sauce and toss gently for 1-2 minutes until all pasta is well coated. If needed, add more reserved pasta water to achieve a silky consistency.

8. Remove from heat and tear in fresh basil leaves. Divide pasta among four bowls and top with freshly grated Parmigiano-Reggiano cheese. Serve immediately.

Substitutions

• Use half-and-half instead of heavy cream for a lighter version with less fat
• Substitute vodka with chicken or vegetable broth if avoiding alcohol (use same measurement)
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, saltier flavour
• Use gluten-free pasta to accommodate dietary restrictions without affecting sauce quality

Tips

• Ensure the pasta is cooked to al dente; overcooked pasta will become mushy when tossed with the sauce
• Let the vodka simmer long enough to burn off the harsh alcohol flavour—this is crucial for the final taste
• Keep heat on low when adding cream to prevent the sauce from breaking or becoming grainy

Rigatoni alla vodka emerged in Italian-American restaurants during the 1970s-1980s, though some claim Russian influence on Italian cooking traditions. While not traditional in Italy, it has become an iconic dish celebrated internationally and is now served in high-end restaurants worldwide.

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