Hope McCarthyComment

Vodka Rigatoni

Hope McCarthyComment
Vodka Rigatoni

INGREDIENTS

  • 1 lb short rigatoni pasta

  • 2 Tbsp olive oil

  • 1 small onion minced

  • 2 cloves garlic minced or grated (I prefer grated)

  • 4.5 oz tube of double-concentrated tomato paste

  • 1/2 - 1 tsp crushed red pepper flakes, depending on how spicy you want your sauce

  • 2 oz Vodka

  • 3/4 cup heavy cream

  • 1 tsp sugar

  • 1/2 cup Parmesan cheese with more for serving. Grate on the smallest side of the box grater. It will take forever and hurt your arm. Sorry.

  • 1/2 cup reserved pasta water

  • basil for garnish

INSTRUCTIONS

  1.  Bring heavily salted water to a boil in a large pot.

  2. Meanwhile, In a large sauce pan or dutch oven sauteè onions and and garlic on medium heat until onions are soft and start to color. About 10 minutes.

  3. Add whole tube of tomato paste and red pepper flakes. Cook for about 5 minutes or until tomato paste begins to brown and caramelize.

  4. Add vodka and deglaze the pot.

  5. Scoop out 1/4 cup of boiling water in a heat safe measuring cup. Add 3/4 cup heavy cream. This will keep your sauce from breaking. Add to dutch oven.

  6. Add 1 tsp sugar and stir until combined and smooth.

  7. Remove from heat.

  8. Boil pasta to according to directions on the box. Al-dente is best.

  9. Remove 1/2 cup of pasta water with a heat safe measuring cup. Strain pasta and immediately add to sauce.

  10. Add pasta water and Parmesan cheese. Stir until sauce is smooth and glossy.

  11. Garnish with ribboned basil and Parmesan.