I found this recipe one night in Tahoe when I was bored of plain chicken cutlets and wanted to make something to go with them. Now I make it all the time.
Rigatoni with Vodka Sauce
Ingredients
- 1 pound rigatoni pasta boiled and drained, reserve 2 cups water
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1/2 white onion diced
- 1 Calabrian chili pepper finely minced
- 4 cloves garlic
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 1 cup reserved pasta water
- salt to taste
Instructions
- Season a large pot with olive oil and butter on medium heat. Add the onion with a generous pinch of salt and cook until onions are translucent.
- Add the Calabrian chili and garlic and cook two minutes until fragrant.
- Add the tomato paste, mix well and let cook 5-7 minutes, let the tomato paste brown on the bottom of the plan. If the pan is drying up, add a little more olive oil.
- Add the vodka and scrape up all the golden brown bits from the bottom, mixing well. Adjust the heat to low and add the cream. Stir to combine and bring to a simmer.
- Add the cooked pasta, 1 cup pasta water, and shredded Parmesan to the sauce and stir to combine. Salt to taste, and if you want the dish to be saucier, add more pasta water.