Rigatoni Alla Vodka
45
- Prep Time10 mins
- Total Time25 mins
- Makes4 to 6 servings
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari.
Once you’ve learned the secret to making this easy classic pasta sauce, you’ll never go back to plain old marinara. The vodka enhances the sauce and its texture without adding too much flavour, meaning the tomatoes and cream can shine even brighter.—Amy Rosen
Ingredients
2 tbsp unsalted butter
1/2 onion, diced
1 156-mL can tomato paste
1 tsp red pepper flakes
1 398-mL can whole tomatoes, preferably San Marzano
1/2 cup vodka
450 g rigatoni pasta
1/2 cup 35% cream
1/2 cup grated parmesan
Instructions
Melt butter in a very large frying pan set over medium-low. Add onion. Cook, stirring often, until softened, 4 to 5 min. Add tomato paste and pepper flakes. Cook, stirring often, 3 to 4 min.
Add tomatoes and vodka. Cook, breaking up tomatoes into smaller pieces with a wooden spoon. Simmer for 7 to 10 min.
Meanwhile, cook pasta following package directions. Reserve 1 cup pasta water, then drain pasta.
Stir cream and 1⁄4 cup pasta water into tomato sauce. Add drained pasta and parmesan. Stir until cheese melts. (Add more pasta water if sauce looks dry.) Season with pepper.
Divide pasta between bowls. Serve topped with more parmesan, if desired.