Rigatoni in Vodka Sauce
You can whip up this classic pink sauce right at home.
Servings 4 people
Ingredients
- 1 lb. rigatoni
- ¾ cup heavy cream
- Parmesan cheese 4 oz.
- 1 tube double-concentrated tomato paste 4.5-oz
- 1 medium onion
- 4 garlic cloves
- vodka 2 oz.
- 2 Tbsp. extra-virgin olive oil plus more for drizzling
- ½ tsp. crushed red pepper flakes
- Kosher salt
- Basil leaves for serving
Instructions
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Fill a large pot with salted water and bring to a boil.
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Peel and chop the onion. Peel cloves of garlic and set aside.
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Grate Parmesan into a large bowl.
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Heat oil in a heavy-bottomed pan over medium heat. Add onions and garlic, cooking until tender and lightly browned, about 5-7 minutes.
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Add red pepper flakes and tomato paste, stirring to coat the onions. Cook until the paste begins to caramelize about 7 minutes.
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Pour in vodka to deglaze the pan, stirring to loosen the browned bits at the bottom of the pan.
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Using a heatproof cup, scoop 1/4 cup of boiling water and add heavy cream.
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Add the heavy cream to the vodka-tomato paste-onion mixture and mix well to incorporate. A thick sauce will begin to form.
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Cook rigatoni in boiling water according to package instructions. About 2 minutes before the time is up, scoop another cup of pasta water and set aside.
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With a large slotted spoon, transfer rigatoni to the sauce.
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Toss, adding 1/2 cup of reserved pasta water to loosen the sauce. Add half the Parmesan, stirring to incorporate. Season with salt to taste and add more water if needed.
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Portion into bowls, serve, and enjoy! 😀