Prepare to embark on a culinary journey that transforms a simple pasta dish into a creamy, luxurious experience that will have your dinner guests begging for seconds! This Rigatoni in Vodka Sauce is not just a meal; it's a celebration of Italian-inspired flavors that combines the rich creaminess of heavy cream, the bright acidity of tomatoes, and a subtle vodka kick that elevates every single bite. Whether you're a seasoned home chef or a cooking novice, this recipe promises to deliver restaurant-quality results right in your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Next, add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to let it burn. The garlic should become fragrant.
- Pour in the crushed tomatoes, stirring to combine with the onion and garlic mixture. Allow the sauce to simmer for about 5 minutes, stirring occasionally.
- After the sauce has simmered, carefully add the vodka to the skillet. Let it cook for another 2-3 minutes to allow the alcohol to evaporate slightly and the flavors to meld.
- Reduce the heat to low and stir in the heavy cream. Mix well until the sauce is creamy and evenly combined. Season with salt and pepper to taste.
- Once the rigatoni is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained rigatoni directly to the skillet with the vodka sauce.
- Gently toss the pasta in the sauce, adding a bit of the reserved pasta water if necessary to loosen the sauce and help it adhere to the pasta.
- Remove the skillet from heat and let it sit for a minute to allow the flavors to meld together. Taste and adjust seasoning if needed.
- To serve, divide the rigatoni in vodka sauce among four plates. Garnish with fresh basil leaves for a burst of color and flavor. Enjoy your delicious Italian dish!
Tips
- Always salt your pasta water generously - it should taste like the sea to ensure well-seasoned pasta.
- Use freshly grated Parmesan cheese as a finishing touch for an extra layer of flavor.
- For a more intense tomato flavor, use San Marzano crushed tomatoes if available.
- Be careful not to burn the garlic - it can quickly turn bitter and ruin the sauce's delicate balance.
- The reserved pasta water is liquid gold! Its starchy consistency helps the sauce cling perfectly to the rigatoni.
- If you prefer a smoother sauce, you can blend the tomato mixture before adding the cream.
- For a spicier version, add a pinch of red pepper flakes when sautéing the onions.
- Fresh basil is crucial - it adds a bright, aromatic finish to the rich sauce.
Nutrition Facts
Calories: 532kcal
Carbohydrates: g
Protein: g
Fat: 16g
Saturated Fat: g
Cholesterol: mg
