Try this Easiest Ever Rigatoni Vodka recipe, or contribute your own.
- Carbohydrate 47.3606437752071 g
- Cholesterol 75.217955596008 mg
- Fat 6.66503139308209 g
- Fiber 0.112962500196855 g
- Protein 12.300212644159 g
- Saturated Fat 3.18735052743364 g
- Serving Size 1 1 -6 (129g)
- Sodium 118.770237514944 mg
- Sugar 47.2476812750102 g
- Trans Fat 0.965706844257706 g
- Calories 365 calories
Step-by-step
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions. Reserve ½ cup cooking water and drain the pasta.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes.
- Add the garlic and red pepper flakes and cook, stirring, 30 seconds, until the garlic begins to brown. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Replace the skillet to medium heat and simmer, stirring consistently until the alcohol cooks off, about 10 minutes.
- Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes.
- Stir in the parmesan and basil, add pasta to sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil, if desired.
Home cooks frequently dump the entire pot of pasta water down the drain before remembering to reserve a portion for the sauce. Mastering this dish requires coordinating the boiling process with the reduction of the crushed tomatoes so everything finishes simultaneously.
- Boil the rigatoni in four quarts of heavily salted water until the interior retains a firm bite.
- Cook the minced shallots in unsalted butter over medium heat for precisely three minutes until translucent.
- Stir the minced garlic and red pepper flakes into the pan for thirty seconds until aromatic, preventing burning by removing the skillet from the heat source before adding the vodka and tomatoes.
- Simmer the tomato and alcohol mixture for ten minutes to fully cook out the harsh ethanol taste.
- Incorporate the heavy cream and simmer for three minutes until the dairy binds with the reduction.
