Ingredients:
For The Sauce:
- 2 tbsps olive oil
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (adjust to taste)
- ½ cup tomato paste
- ¼ cup vodka
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt to taste)
- ½ tsp black pepper
- 1 tbsp butter
For The Pasta:
- 12 oz rigatoni pasta
- 1 tbsp salt (for boiling water)
- 1 tbsp olive oil
For Garnish:
- fresh basil leaves
- extra grated Parmesan cheese
Instructions:
- Bring a large pot of salted water to a boil. Add rigatoni and cook according to the package instructions until al dente.
- Before draining, reserve 1 cup of pasta water and set aside. Drain the pasta and toss it with a little olive oil to prevent sticking.
- Heat your Sensarte Ceramic Nonstick Frying Pan Skillet over medium heat. Add olive oil and sauté the chopped onion until soft and translucent (about 2-3 minutes).
- Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Add the tomato paste and cook, stirring frequently, for about 5 minutes until it darkens slightly and caramelizes.
- Carefully pour in the vodka and let it simmer for 2 minutes, allowing the alcohol to cook off while intensifying the sauce’s flavor.
- Lower the heat and slowly stir in the heavy cream, mixing until fully incorporated and the sauce turns a rich orange color.
- Add grated Parmesan cheese, salt, and black pepper. Stir until the cheese melts smoothly into the sauce.
- Add the cooked rigatoni into the pan with the sauce, tossing everything together.
- If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.
- Stir in butter for extra creaminess and a glossy finish.
- Plate the pasta and garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately and enjoy this creamy, indulgent Rigatoni Alla Vodka!
