Rigatoni alla Vodka
Active Time: 25 minutes | Total Time: 25 minutes | Serves Serves 4 to 6
- 2 + ¾ teaspoons kosher salt
- 1 pound rigatoni
- 3 cloves garlic, chopped
- ½ cup grated Parmesan, plus more for serving
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon crushed red pepper
- 1/3 cup vodka
- 28-ounce can whole tomatoes
- ½ cup heavy cream
- 12 fresh basil leaves
Fill a large pot with water 2 inches from the top. Place on the stove over high heat and bring to a boil; add 2 teaspoons of the salt. Cook the pasta according to the package directions (until al dente). Drain into a colander.
Chop the garlic. Grate the Parmesan and set aside.
Place a large pot on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the garlic and red pepper and cook, stirring, until fragrant but not browned, about 30 seconds. Add the vodka and cook until it is nearly evaporated. (Don’t let the vodka bottle get near the flame!)
Add the tomatoes and remaining 3/4 teaspoon salt and bring to a boil (breaking up the tomatoes with a spoon as they cook). Lower heat to medium and simmer for 10 minutes. Add the cream and grated Parmesan and bring to a boil.
Add the cooked pasta and stir to coat in the sauce. Stir in the basil and serve with extra Parmesan, if you like.
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