Rigatoni Alla Vodka

4.95 from 18 votes

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Bring a large pot of salted water (2 tablespoons salt per gallon) to boil.
Heat a large pan to medium-low and add the extra virgin olive oil and onions. Saute the onions until soft (about 5-7 minutes). Once soft add the garlic and cook until fragrant (about 2 minutes), then add the red pepper flakes and cook for another 30 seconds.
Add the tomato paste to the pan and cook for 5 minutes, stirring frequently. If the paste starts to burn, add a couple of ounces of water and continue to saute. At this point, cook the rigatoni until 1 minute less than al dente.
Add the wine and vodka to the pan and turn the heat to high. Boil until the liquid reduces by half (about 1-2 minutes). Next, add 1 cup of pasta water and turn the heat down to a simmer.
Add the cream and mix thoroughly while continuing to simmer the sauce.
Add the 1 minute less than al dente pasta to the saucepan and stir to coat. Cook over a simmer until the pasta reaches a perfect al dente then immediately remove the pan from the heat.
Add the grated Pecorino and thoroughly mix or toss to combine. If the pasta is at all dry, add a little bit of the reserved pasta water.
Taste test and adjust salt and pepper to taste. Tear the basil on top of the pasta and serve. Enjoy!

Makes 4 large servings or 6 regular-sized ones.
If the pasta dries out while waiting for guests to sit down, thin the sauce with a couple more ounces of the reserved pasta water.
Prosciutto, peas, mushrooms, and Calabrian chili paste are just a few of the many extras than can be added to change up your vodka sauce.
Serve with extra Pecorino Romano cheese and crushed red pepper on the side.
Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave.