Rigatoni Alla Vodka

I was inspired by my friend Julie (check out her fabulous cakes here) to make this classic pasta dish. We’ve all ordered this at restaurants and via take out, but somehow it didn’t occur to me to make it myself until now. This recipe is super easy and so satisfying. The tomatoes, vodka and cream come together to make a sauce that perfectly coats every piece of pasta, yet doesn’t feel heavy or overwhelming. Feel free to play with some ingredients to your liking, but keep the basics to measure. I don’t use pancetta, but you certainly can add this at the beginning of the recipe.

Serves 4.

Ingredients:

1 lb rigatoni or other large pasta shape

1 28oz can of good quality crushed tomatoes

3/4 cup vodka

1 cup heavy cream

1/2 cup grated cheese (I use a blend of Parmesan, Asiago and pecorino here, but feel free to just use Parmesan)

1 small yellow onion, finely chopped

3 cloves of garlic, minced

1 tbsp dried oregano

1 tbsp dried basil

salt and pepper

olive oil

red pepper flakes (if you want some heat)

Bring a pot of water to a boil and add rigatoni, cooking until just al dente.

meanwhile in a large skillet, heat olive oil over medium heat and saute the onions until softened. Then add the garlic and sauté for a minute or two.

Add the vodka into the pan and allow to simmer until reduced by half.

Next add in the tomatoes. Let this simmer, while adding in the oregano, basil, salt and pepper. Allow this to be at a low simmer for about 7-8 minutes.

Reduce the heat to low and add in the cream and grated cheese. Stir to incorporate and allow this to stay on the heat for a few minutes.

Add the cooked pasta directly to the sauce (not the other way around as you want the pasta to cook in the sauce for a moment) and stir to coat.

Remove from the heat and serve immediately, topped with cheese. Enjoy!