Imported from the web

Vodka Sauce

Name: Vodka Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 servings
Cuisine: Italian
Ingredients: Kosher salt (For salting the pasta water and seasoning; use to taste.); 0.5 cup Extra-virgin olive oil; 2 tbsp Unsalted butter; Crushed red pepper (Optional; use a pinch.); 3 cloves Garlic (Grated.); 6 tbsp Tomato paste; 1 lb Rigatoni; 1 pint Heavy cream; 6 tbsp Vodka; Parmesan or pecorino cheese (Freshly grated, for serving.)

Recipe by Dan Pelosi

Imported by Niki Su on SeeMeCook

A creamy, glossy Italian tomato sauce made with tomato paste, vodka, heavy cream, and pasta water. The vodka is cooked until its strong aroma disappears, leaving a smooth sauce with sweet and tangy depth.

5 servings50 minItalian

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Ingredients

Kosher salt (For salting the pasta water and seasoning; use to taste.)
0.5 cup Extra-virgin olive oil
2 tbsp Unsalted butter
Crushed red pepper (Optional; use a pinch.)
3 cloves Garlic (Grated.)
6 tbsp Tomato paste
1 lb Rigatoni
1 pint Heavy cream
6 tbsp Vodka
Parmesan or pecorino cheese (Freshly grated, for serving.)

Steps

1
Bring a large pot of salted water to a boil over high heat.
2
Meanwhile, heat a large skillet over medium heat. Add the olive oil, butter, and a pinch of crushed red pepper if using.
3
Whisk the oil and butter together as the butter melts, blending the fats.
4
Add the grated garlic to the skillet.
5
Add the tomato paste and whisk until it becomes deep red, 3 to 5 minutes.
6
Add the rigatoni to the boiling water and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
7
As soon as the pasta enters the water, add the heavy cream to the skillet. Continue whisking until the cream is fully incorporated and the sauce darkens slightly, about 5 minutes.
8
Add the vodka to the sauce and continue whisking until the alcohol cooks out—the strong vodka scent should disappear—and the sauce is perfectly smooth, about 5 minutes more.
9
Add ½ cup of the reserved pasta water. Simmer, whisking frequently, until the sauce is thick enough to coat the back of a spoon without sliding off, 15 to 20 minutes.
10
Add the cooked pasta to the sauce and stir until it is coated and glossy. Divide the pasta among plates, top with freshly grated Parmesan or pecorino, and serve.

Notes

For a vegan version, use nondairy cream and butter. To reheat leftovers, save an extra cup of pasta water; add a couple of splashes while warming the pasta to restore the sauce's smooth, glossy texture. The structured recipe does not specify an exact amount of cheese for serving.