Rigatoni alla Vodka with Cherry Tomatoes

Ingredients

• 1 onion (Finely diced)
• 3 cloves garlic (Thinly sliced)
• Calabrian chili (A generous amount, to taste; the author uses it to make the dish spicy)
• olive oil (For cooking; use a generous splash)
• salt (A pinch for the aromatics, plus enough to season the pasta water like a well-seasoned soup)
• 2 tbsp tomato paste (For extra depth)
• 0.25 cup vodka (Allow the alcohol to burn off before adding the tomatoes)
• 1.5 lb cherry tomatoes (The author emphasizes using cherry tomatoes for their intense flavor and sweetness)
• 1 lb rigatoni (Cook until two minutes before al dente)
• 1 cup pasta cooking water (Reserved before draining; add as needed to combine the sauce and pasta)
• 0.5 cup heavy cream (Add according to taste; the author says to use as much as desired)
• 2 tbsp butter (Added at the end)
• 0.75 cup Parmesan cheese (Finely grated; use a generous amount)

Steps

1. 1

   Finely dice the onion and thinly slice the garlic so the aromatics cook evenly.

2. 2

   Heat a pan over medium heat. Add the onion, sliced garlic, Calabrian chili, olive oil, and a pinch of salt.

3. 3

   Cook the aromatics over medium heat until they are soft and sweet.

4. 4

   Add the tomato paste and fry it until it begins to stick to the pan, deepening its flavor.

5. 5

   Add the vodka and let it cook until the alcohol burns off before adding the tomatoes.

6. 6

   Add the cherry tomatoes and allow the ingredients to cook together so their flavors combine.

7. 7

   Cover the pan with a lid and cook until the tomatoes and sauce become jammy.

8. 8

   While the sauce cooks, bring a separate pot of generously salted water to a boil. The water should taste like a well-seasoned soup.

9. 9

   Add the rigatoni to the boiling water and cook it until two minutes before al dente. Before draining, reserve some of the starchy pasta water.

10. 10

    Blend the tomato sauce until smooth.

11. 11

    Pass the blended sauce through a strainer back into the pan to remove solids and create a smoother sauce.

12. 12

    Add the heavy cream to the strained sauce according to taste, then warm the sauce back up.

13. 13

    Add the undercooked rigatoni to the sauce along with some reserved pasta water.

14. 14

    Combine the pasta and sauce until the rigatoni is coated and the sauce reaches the desired consistency.

15. 15

    Add the butter and a generous amount of grated Parmesan, then stir until incorporated. Serve immediately.

Notes

The source does not provide exact ingredient quantities or specific cooking times, so several amounts are practical estimates. Adjust the Calabrian chili for heat and the cream according to taste. The recipe specifically recommends cherry tomatoes rather than relying only on tomato paste and heavy cream.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• spicy
• stovetop
• smooth sauce
• restaurant-style