Cherry Tomato & Garlic Vodka Rigatoni

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 1 large shallot (Minced)
• 8 garlic cloves (Minced)
• 2 cup cherry tomatoes (Halved vertically)
• 1 tsp salt (For the tomatoes)
• 2 tbsp tomato paste (Optional but recommended)
• 0.5 cup vodka (Optional)
• 1 cup heavy cream (Room temperature; can substitute coconut milk or low-fat cream)
• 0.667 cup grated Parmesan (Reserve additional Parmesan for serving if desired)
• 8 oz pasta (Rigatoni or pasta of choice)
• 1 tsp salt (For the pasta water and seasoning; the source lists 1 tsp each for the seasonings)
• 1 tsp black pepper (The source lists 1 tsp each for the seasonings)
• 1 tsp Italian seasoning (The source lists 1 tsp each for the seasonings)
• 1 tsp oregano (The source lists 1 tsp each for the seasonings)
• 1 tsp chili flakes (The source lists 1 tsp each for the seasonings)
• fresh basil (For topping; optional but recommended, plus more for serving)
• 1 cup reserved starchy pasta water (Save before draining; add as needed if the sauce is dry)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the pasta package timing as needed. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.

2. 2

   While the pasta cooks, heat a large pan over medium-high heat. Add the butter and olive oil and let the butter melt into the oil.

3. 3

   Add the minced shallot to the hot butter-and-oil mixture. Sauté for about 3 minutes, until softened and fragrant.

4. 4

   Add the minced garlic and sauté for 1 minute.

5. 5

   Add the salt, black pepper, Italian seasoning, oregano, and chili flakes. Toast the seasonings for 1 minute.

6. 6

   Add the halved cherry tomatoes and cook for 8–10 minutes, allowing them to soften, burst, and become jammy. Sprinkle in the separate teaspoon of salt for the tomatoes, and gently smash the tomatoes with a spoon or spatula as they soften.

7. 7

   Optional: Remove the pan from the heat and blend about half of the tomato mixture until smooth, either in a blender or directly in the pan with a handheld blender. Add the tomato paste and stir it through the tomato mixture.

8. 8

   Add the vodka, if using. Return the pan to medium-low heat and cook for 2–3 minutes, until the vodka is mostly evaporated.

9. 9

   Reduce the heat to low. Stir in the room-temperature heavy cream and simmer gently for a few minutes.

10. 10

    Add the grated Parmesan, fresh basil, and drained pasta. Toss everything together until the pasta is coated in the sauce.

11. 11

    If the sauce looks dry, add splashes of the reserved pasta water and toss until the desired consistency is reached.

12. 12

    Taste and adjust the seasonings if needed. Serve hot, topped with additional fresh basil and Parmesan if desired.

Notes

The vodka, tomato paste, and basil are optional, though tomato paste and basil are recommended. The source suggests serving the pasta with chicken, sausage, or salmon. The source does not specify an exact amount of basil or additional Parmesan for topping.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• creamy
• stovetop
• quick
• vodka sauce