Spicy Vodka Rigatoni
Vodka Rigatoni Spicy
Italy meets New York — penne alla vodka's modern form, made with rigatoni and a spicy version. The sauce is a brilliant emulsion of tomato paste, heavy cream and vodka: the vodka releases fat-soluble flavour compounds in the tomato that water and fat alone cannot, creating an intensely tomato-forward, silky-smooth, luxurious sauce. The rigatoni is key — the ridges and tubes capture the sauce.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Sauté onion in olive oil over medium heat 8 minutes until soft and golden. Add garlic and chilli flakes; cook 2 minutes.
About 5 min
Add tomato paste; cook 5 minutes, stirring constantly, until the paste darkens (the "toasting" of the paste is essential for depth).
About 14 min
Add vodka; stir and let the alcohol cook off for 1–2 minutes.
About 14 min
Add cream; simmer 5 minutes until a deep orange, silky sauce forms.
About 14 min
Cook rigatoni al dente; reserve 100ml water. Drain. Add pasta to the sauce with a splash of pasta water; toss 2 minutes. Off heat, stir in Parmesan and butter. Top with basil. The sauce should coat every ridge and fill every tube.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 20 g
- Carbs
- 76 g
- Fat
- 26 g
- Fibre
- 5 g
- Sugar
- 8 g
- Sodium
- 640 mg
Contains: gluten, dairy
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Recipe by Boon Tools.