Rigatoni Alla Vodka
Get ready for pasta perfection! This rigatoni alla vodka is the ultimate comfort food upgrade – creamy, rich, and just a touch sophisticated. The secret? A splash of vodka that magically transforms ordinary tomato sauce into something extraordinary.
The sauce is silky smooth, coating each pasta tube with a perfect blend of sweet tomatoes and luxurious cream. And those tender shallots? They practically melt into the sauce, creating layers of flavor that’ll make you want to lick your plate clean (no judgment here!).
Ingredients
- 454g (1 lb) mezze rigatoni or penne pasta
- 30g (2 tbsp) unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, thinly sliced
- 60ml (1/4 cup) vodka (Tito’s recommended)
- 130g (4.56 oz) double concentrated tomato paste
- 236ml (1 cup) heavy cream
- Salt and pepper to taste
- Fresh Parmesan cheese for serving
- Fresh basil leaves for garnish
Steps
- Fill a large pot with water, add 1 tablespoon salt, and bring to a rolling boil. The water should taste like the sea – this is crucial for properly seasoned pasta.
- Meanwhile, melt 2 tablespoons butter in a large skillet over medium-low heat. Add minced shallots and sliced garlic, cooking for 3-4 minutes until translucent but not browned. Watch carefully – shallots can burn quickly!
- Turn off heat and carefully add vodka (it will sizzle!). Return to medium-low heat and cook for 1 minute, stirring constantly until vodka mostly evaporates. You’ll know it’s ready when you can’t smell alcohol anymore.
- Add tomato paste and cook for 1 minute, stirring constantly. The paste should darken slightly and become fragrant.
- Reserve 240ml (1 cup) pasta cooking water before draining. Add to sauce and stir until smooth. Add cream and simmer for 2-3 minutes until slightly thickened. The sauce should coat the back of a spoon.
- Transfer pasta directly from cooking water using a slotted spoon. Toss for 1-2 minutes until sauce thoroughly coats pasta. If needed, add reserved pasta water 1 tablespoon at a time until you reach desired consistency.
Smart Swaps
- Replace heavy cream with half-and-half mixed with 2 tablespoons mascarpone for a lighter version
- Use gluten-free pasta for a celiac-friendly option
Make It Diabetes-Friendly
- Use Palmini or hearts of palm pasta (reduces carbs by 75%)
- Replace heavy cream with 1 cup cashew cream (blend 1 cup soaked cashews with 1/2 cup water)
- Add extra vegetables like roasted cauliflower to increase fiber and reduce portion size
- Serve with a large side salad to help regulate blood sugar response
Pro Tips
- Salt your pasta water until it tastes like the sea
- Never rinse the pasta – the starch helps the sauce stick
- Fresh grate your Parmesan – pre-grated won’t melt properly
- Let finished pasta rest for 2 minutes before serving to allow sauce to thicken
