Rigatoni alla Vodka
Rigatoni alla Vodka is an Italian pasta dish of medium difficulty, ready in about 35 minutes and enough for 4 servings. Rigatoni, crushed tomatoes and heavy cream carry the flavour. The cooking is mostly simmering. It is vegetarian. Each serving has about 490 calories and 16 g of protein.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
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Ingredients
For 4 servings
- 400 grigatoni
- 400 gcrushed tomatoes
- 120 mlheavy cream
- 60 mlvodka
- 1onion
- 3 clovesgarlic
- ½ tspred pepper flakes
- 30 gbutter
- 60 gParmesan
- 8 leavesfresh basil
Instructions
- Melt the butter in a large saucepan over medium heat. Add finely diced onion and cook for 5 minutes until translucent. Add minced garlic and red pepper flakes, cook for 1 minute.
- Pour in the vodka and let it simmer for 2 minutes to cook off the alcohol. Add the crushed tomatoes, stir well, and simmer for 15 minutes.
- Stir in the heavy cream and simmer for 5 more minutes until the sauce turns a uniform pink-orange color.
- Cook the rigatoni in salted boiling water until al dente. Drain, reserving pasta water.
- Toss the rigatoni in the vodka sauce with grated Parmesan, adding pasta water as needed. Garnish with torn fresh basil leaves.
Cook’s notes
The vodka can be left out; use a splash of pasta water with a squeeze of lemon instead, though the sauce will taste slightly flatter. Add the pasta water gradually when tossing, so the sauce coats the rigatoni without going thin. Rigatoni or penne both hold the sauce well.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 16 g
- Fat
- 20 g
- Carbs
- 56 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- Diet: vegetarian
- In cookbook: Pasta Night
