Rigatoni With Vodka Sauce

May 15, 2018
Rigatoni with Vodka Sauce
Serves 4
Easy vodka sauce paired with rigatoni pasta, made in a dutch oven
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Ingredients
  1. Kosher salt
  2. 1 Onion (medium)
  3. 4 Garlic cloves
  4. 4 oz. Parmesan cheese
  5. 2 tbsp. Extra-virgin olive oil
  6. 4.5 oz. Tube double-concentrated tomato paste
  7. 1/2 tsp. Crushed red pepper flakes
  8. 2 oz. Vodka
  9. 3/4 cup Half-and-half
  10. 1 lb. Rigatoni pasta
  11. Basil leaves - for garnish
Instructions
  1. Fill a stock pot or other pot three-quarters full with water and heat over high.
  2. Toss in handful of salt and bring to a boil while prepping other components.
  3. Peel and finely chop 1 onion.
  4. Firmly smash 4 garlic cloves with the flat side of a chef's knife, removing peel of clove.
  5. Finely grate 4 ounces of Parmesan for smallest option on box grater.
  6. Heat 2 tablespoons oil in Dutch Oven over medium heat (positioning next to water pot on stove).
  7. Add onion and garlic, while stirring constantly until onions brown around the edges (5-7 mins).
  8. Add entire 4.5 oz tube of tomato paste and 1/2 tsp red pepper flakes, coating onions with paste.
  9. Continue to cook, stirring until paste is deep red with bottom of the pot turning brown (5-7 mins).
  10. Add 2 ounces of vodka to deglaze pan while stirring and reduce to low heat.
  11. Using a heatproof glass measuring cup, scoop 1/4 cup of boiling water from pot and mix with 3/4 cup half-and-half to measuring cup (to avoid breaking when adding to pot).
  12. Slowly add warmed half-and-half to Dutch oven, stirring constantly, until sauce is smoothed.
  13. Once sauce is smoothed remove from heat.
  14. Add 1 pound of rigatoni pasta to pot of boiling water, cook until al dente as package instructions.
  15. About 1 minute before pasta is done scoop 1 cup of pasta water and heat Dutch oven over low.
  16. Transfer wet rigatoni into the Dutch oven, adding 1/2 cup of pasta pot water to sauce.
  17. Gradually add half amount of Parmesan cheese, stirring constantly until melting.
  18. Thin out pasta sauce as needed with addition pasta pot water and drizzling oil.
  19. Serve then tear basil leaves over pasta for garnish.
Notes
  1. Provide additional olive oil for drizzling and creating consistent sauce.
SaucyRecipes.com | It's All In The Sauce http://saucyrecipes.com/

Easy rigatoni with vodka sauce, using a Dutch oven. Serves four with minimal ingredients.

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