Rigatoni with Vodka Sauce
I'm a huge fan of vodka sauce. I had a craving the other day for it and since I had all of the ingredients on hand, I decided to make it. This is another short ingredient list recipe. So to me, that means the quality of each ingredient is extra important. Definitely use high quality vodka, tomato paste, and organic heavy cream! Grating the garlic allows it to disperse more evenly and season the dish. Taking the time to caramelize the tomato paste really adds a nice depth of flavor. Buy a block of parmesan cheese and grate it yourself. You don't know how long the pre-grated stuff has been sitting on a shelf. Be sure to save that starchy pasta water. It finishes the sauce. And fresh basil adds, ya know, freshness! That's what makes this "just right."
Equipment
- large sauce pot
- large saute pan
- fine tooth grater
- can opener
- whisk
- glass measuring cup
Ingredients
- 1 lb organic rigatoni or penne pasta
- 2 tbs organic olive oil
- 1 medium yellow or white onion finely chopped
- 3 garlic cloves grated
- 1/2 tsp red pepper flakes
- 1/2 cup good quality vodka
- 6 oz organic tomato paste
- 1/2 cup organic heavy cream room temperature
- 1/2 cup Parmesan cheese freshly grated (additional for serving)
- 2 tbs organic fresh basil torn
- Kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- Fresh cracked black pepper
Instructions
- Fill a large sauce pot with 4-6 quarts of water. Bring to a boil and then season very generously with kosher salt (1/4 cup). Add the pasta and cook until pasta is al dente (about 2 minutes less than package instructions). Save 1 cup of starchy pasta water in a glass measuring cup.
- Meanwhile, finely chop the white onion. In a large saute pan, place 2 tbs of olive oil in the pan. Place the onions in the pan season with 1/4 tsp salt and a few grinds of fresh cracked black pepper, and saute on medium-low heat for 5 minutes, until very soft. Add the red pepper flakes and grated garlic. Mix to combine and cook for 1 minute. Add the tomato paste, mix with the onion mixture and caramelize the tomato paste, stirring for 5 minutes.
- Reduce the heat to low. Slowly add the vodka. Whisk to combine and cook for 2 minutes, until the liquid has evaporated. Slowly whisk in the heavy cream. Season with 1/4 tsp of kosher salt and a few grinds of fresh cracked black pepper. Add 1/2 cup of pasta water and mix to combine. Add the cooked pasta to the sauce. Add the freshly grated parmesan cheese. Stir to combine. If it's too thick, add an additional 1/2 cup of the pasta water. Mix to combine. Taste for seasoning. Add a pinch more salt if needed. Plate the pasta, finish with freshly torn basil and freshly grated parmesan cheese.
Notes
**Amazon Affiliate- I may receive compensation.