Rigatoni alla Vodka
Flavor
Rigatoni alla Vodka is celebrated for its harmonious blend of flavors and textures:
Tomatoes: The base of the sauce typically involves tomato paste or crushed tomatoes,
providing a rich and slightly sweet foundation.
Vodka: The addition of vodka serves to emulsify the tomatoes and cream, enhancing
the sauce's depth without imparting a pronounced alcohol flavor.
Cream: Heavy cream is incorporated to lend a luscious, velvety texture, balancing the
acidity of the tomatoes.
Aromatics: Finely chopped onions or shallots and garlic are sautéed to introduce subtle
sweetness and complexity.
Cheese: Grated Parmesan or Pecorino Romano
Your Ingredients
Instructions
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Step 1
Bring 4 quarts water to boil in large pot. While water is coming to boil, melt butter in Dutch oven over medium heat. Add pancetta and pepper flakes and cook, stirring frequently, until pancetta is golden brown and fond begins to form on bottom of pot, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add Tomato paste and cook, stirring constantly, for 30 seconds.
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Step 2
Transfer 1 tablespoon vodka to small bowl and set aside. Remove Dutch oven from heat and add remaining 7 tablespoons vodka. Return pot to heat and cook, scraping up any browned bits, until vodka is mostly evaporated and fat in pot begins to sizzle, 3 to 4 minutes. Stir in passata, cream, salt, and pepper and bring to simmer. Adjust heat to maintain gentle simmer. Cook, uncovered, stirring occasionally, to meld flavors, about 10 minutes. Remove from heat and cover to keep warm.
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Step 3
Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta.
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Step 4
Stir reserved 1 tablespoon vodka into sauce and return pot to low heat. Add pasta to sauce and stir until well coated, about 1 minute. Add ¼ cup reserved cooking water and stir until sauce looks glossy and fluid, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Serve, passing Parmesan separately.