Rigatoni Alla Vodka

My husband absolutely loves Pasta in Vodka Sauce. I don’t make it terribly often, but it is a really simple and delicious dish to make at home, so I figured it was time to share my recipe for Rigatoni Alla Vodka!

“Traditional” vodka sauce includes tomatoes, herbs, and vodka, although every one I’ve ever come across also has a cream element to it as well.

The history of this sauce doesn’t go terribly far back — it was invented in the 70’s either in New York or Italy, depending on who you ask.

This version adds a bit of smokiness from pancetta and some heat from red pepper flakes to the luxurious tomato vodka cream sauce to make a truly wonderful pasta dish!

Ingredients:

• salt
• 1 (16 oz) box rigatoni
• 1 tablespoon olive oil
• 4 oz diced pancetta
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 cup vodka (I used Stateside Vodka)
• 1 (28-oz) can crushed tomatoes
• black pepper
• 3/4 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
• fresh parsley, chopped, for garnish (optional)

Bring a large pot of water to a boil. Once boiling, heavily salt the water, and follow with the rigatoni. Cook according to package directions for al dente. Drain, reserving some of the pasta water, about a cup or less.

While the pasta cooks, make the vodka sauce. Add the olive oil to a large deep skillet and heat over medium heat. Add the pancetta and cook until browned, about 5 minutes, stirring occasionally.

Stir in the chopped onion, garlic, red pepper flakes, and tomato paste. Cook for about 3 minutes.

Add in the vodka, simmering for 2 to 3 minutes or until it reduces by half.

Stir in the tomatoes, season with salt and pepper, and cover. Simmer over medium-low heat for 10 minutes.

If your sauce seems too thick, add in some of the reserved pasta water, stirring until it reaches your desired consistency. Start with a 1/4 cup and stir completely before adding in more.

Add in the cream and reduce the heat to low. Stir until combined.

Add in the rigatoni and shredded cheese, tossing to combine.

Ladle into bowls and top with more cheese, some black pepper, and parsley, if desired.

This is a super yummy sauce! I love how it coats the rigatoni and soaks in. I used chunky crushed tomatoes and really enjoyed the bits of tomato in the dish.

There is a subtle warmth from the red pepper flakes which is nice. You can use parmesan cheese instead of Parmigiano-Reggiano, but the sharpness of the Parmigiano-Reggiano is a really nice addition.