Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Italian feast! This Rigatoni with Vodka Sauce is not just a meal; it's a creamy, luxurious experience that combines the bold flavors of tomatoes, the smoothness of heavy cream, and a surprising kick of vodka. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your pasta game and impress everyone at your dining table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound rigatoni
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup vodka
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients to ensure you have everything on hand before starting the cooking process.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the rigatoni and cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Pour in the can of crushed tomatoes, stirring to combine with the onion and garlic mixture. Allow the sauce to simmer for about 5 minutes, letting the flavors meld together.
- Carefully add the vodka to the skillet. Allow the sauce to simmer for another 5 minutes, which will help to cook off the alcohol and deepen the flavor of the sauce.
- Reduce the heat to low and stir in the heavy cream, mixing until fully incorporated. Let the sauce simmer for an additional 3-5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Once the rigatoni is cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander.
- Add the drained rigatoni directly to the skillet with the vodka sauce. Toss the pasta in the sauce, adding a little reserved pasta water if the sauce is too thick, until the rigatoni is evenly coated.
- Remove from heat and let sit for a minute. Serve the rigatoni with vodka sauce hot, garnished with fresh basil leaves for a burst of flavor and color.
Tips
- Use high-quality ingredients: The simplicity of this dish means each ingredient matters. Choose a good crushed tomato brand and fresh garlic for the best flavor.
- Don't rush the sauce: Allow each stage of the sauce to develop its flavors by simmering patiently. This helps meld the ingredients and create a rich, complex taste.
- Reserve pasta water: The starchy water helps create a silky, clingy sauce that perfectly coats the rigatoni. Add a little at a time if needed.
- Cook pasta al dente: Slightly firm pasta will continue cooking when mixed with the hot sauce, preventing mushy noodles.
- Fresh basil is key: The garnish isn't just for looks - it adds a fresh, aromatic finish that brightens the entire dish.
- Vodka tip: The alcohol cooks off, leaving behind a depth of flavor. Don't skip this ingredient!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 15g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 60mg
