Today, I’m excited to share with you my take on this classic Italian favorite that’s sure to transport you straight to the heart of Italy.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust for medium heat)
- 1 (28 oz) can San Marzano tomatoes, crushed
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- 1 lb rigatoni pasta
Instructions
- Sauté the aromatics: In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and red pepper flakes, cooking for another minute until fragrant.
- Simmer the sauce: Pour in the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the vodka: Stir in the vodka and let it simmer for another 7-8 minutes. This step allows the alcohol to cook off while infusing the sauce with a subtle depth of flavor.
- Cream it up: Lower the heat and slowly stir in the heavy cream. Let it simmer gently for 5 minutes, allowing the flavors to meld beautifully.
- Finish the sauce: Remove from heat and stir in the grated Parmigiano-Reggiano. Season with salt and pepper to taste.
- Cook the pasta: While the sauce simmers, cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Combine: Toss the cooked rigatoni with the vodka sauce, adding a splash of pasta water if needed to reach your desired consistency.
Tips and Variations
- For a smoother sauce, use an immersion blender before adding the cream.
- If you prefer a vegetarian version, swap the Parmigiano-Reggiano with a vegetarian hard cheese.
- Don’t skimp on the vodka! It’s crucial for that signature flavor, but don’t worry – the alcohol cooks off.
Serving Suggestions
Serve your rigatoni alla vodka hot, garnished with torn fresh basil leaves and an extra sprinkle of Parmigiano-Reggiano. The large tubes of rigatoni are perfect for capturing the creamy sauce in every bite. Pair it with a crisp Italian white wine like Pinot Grigio for a truly indulgent experience.
This classic Italian vodka sauce strikes the perfect balance between rich creaminess and tangy tomato flavor, with just the right kick of heat. It’s comfort food at its finest, guaranteed to make any dinner feel like a special occasion. Buon appetito!
