Spicy Rigatoni alla Vodka

Name: Spicy Rigatoni alla Vodka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb rigatoni — 450 g; ridges hold the sauce; 2 tbsp olive oil; 1 small yellow onion — finely diced; 4 cloves garlic — minced; 1/2 to 1 tsp crushed red pepper flakes — adjust to heat preference; 1/2 cup tomato paste — 120 ml; 1/2 cup vodka — 120 ml; 1 1/2 cups heavy cream — 360 ml; 1/2 cup grated parmesan cheese — 50 g; plus more for serving; 1 tsp sugar — optional; rounds out acidity; Salt and freshly ground black pepper — to taste; Fresh basil leaves — torn; for serving

by Unknown

Prep: 10 minCook: 20 minTotal: 30 min4 servings0 forks

A silky, fiery-sweet tomato-cream sauce clings to ridged rigatoni in this restaurant-worthy weeknight pasta — ready in 30 minutes with a peppery kick that begs for extra parmesan.

Ingredients

1 lb rigatoni — 450 g; ridges hold the sauce
2 tbsp olive oil
1 small yellow onion — finely diced
4 cloves garlic — minced
1/2 to 1 tsp crushed red pepper flakes — adjust to heat preference
1/2 cup tomato paste — 120 ml
1/2 cup vodka — 120 ml
1 1/2 cups heavy cream — 360 ml
1/2 cup grated parmesan cheese — 50 g; plus more for serving
1 tsp sugar — optional; rounds out acidity
Salt and freshly ground black pepper — to taste
Fresh basil leaves — torn; for serving

Instructions

1Bring a large pot of generously salted water to a boil. Cook the rigatoni until just shy of al dente (1–2 minutes less than the package says); reserve 1 cup of pasta water before draining.
2Meanwhile, heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook 4–5 minutes until softened. Stir in the garlic and red pepper flakes and cook 30 seconds more.
3Stir in the tomato paste and cook, stirring constantly, for 3–4 minutes until it darkens to a deep brick red and caramelizes.
4Pour in the vodka, scraping up any browned bits, and simmer 2–3 minutes until reduced by about half and the harsh alcohol edge cooks off.
5Reduce heat to low, stir in the heavy cream, and simmer gently 3–4 minutes until slightly thickened. Season with salt, black pepper, and the sugar if using.
6Add the drained rigatoni to the sauce with 1/2 cup of the reserved pasta water. Toss over medium-low heat 1–2 minutes until the sauce clings to every ridge, adding more pasta water as needed.
7Off the heat, toss with the parmesan until melted and glossy. Serve immediately topped with torn basil and extra parmesan.

Recipe Lineage

The family tree of this recipe — trace every fork back to the original.

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