Rigatoni alla Vodka

Course Pasta and Rice

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 656

Author Francesca M.

One of the easiest, and most delicious pasta recipes you'll ever make.

Ingredients

5 Tbsp extra virgin olive oil (good quality)
4 cloves garlic smashed with the flat part of a knife blade
⅓ cup pancetta cut into small pieces (omit for vegetarian)
1 small bunch Italian parsley chopped
26 oz Italian tomato puree (good quality)
⅛ tsp sea salt to taste
¼ cup vodka (good quality)
2 oz heavy cream (preferably organic)
5 leaves basil
1 lb rigatoni (good quality)

US Customary - Metric

Instructions

In a large pot, cook the rigatoni according to the instructions on the box. It is important to use enough water, and to add enough salt. Add the pasta when the water is at a rolling boil and stir often.
While the rigatoni are cooking, heat the olive oil over medium to med-high heat in a very large, deep sauté pan, then add the pancetta and cook for a minute or two. Next, add the garlic.
When the garlic just begins to brown, add the chopped parsley, and turn the burner up to high. When the pan is very hot, add the tomato puree and have the lid ready in case it squirts out of the pan, then stir quickly with a wooden spoon.
Remove the lid if using, lower the heat, but cook the sauce so it briskly simmers (this is a quick sauce, not one which simmers low and slow.)
Add salt and continue to stir often, making sure it doesn't become too dry.
After 7 or 8 minutes, when the sauce has started to thicken, check for salt, then add the vodka and stir well.
Next, add the cream, and stir well. Once it comes to a simmer, turn off the heat.
Stir in the chopped basil, and taste for salt. Add pepper if desired.
When the pasta is al dente, drain it in a colander, or fish out with a strainer, and reserve some pasta water. Add the rigatoni directly to the vodka sauce and stir well. Add pasta water as needed.
Serve into plates immediately, and top with more sauce and a sprig of basil, or some chopped Italian parsley.

Notes

Be sure to keep some pasta water to use in the final step.

Nutrition

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