Description

Better-than-restaurant vodka sauce, quick enough to serve any night of the week!

Ingredients

Scale

3 tablespoons butter

1 large yellow onion, diced

6 garlic cloves, minced

1 4.5 ounce tube of tomato paste (128 grams)

1 tablespoon Calabrian chili paste

1/4 cup vodka

3/4 cup heavy cream

1/4 cup grated Parmesan cheese, plus more for serving

1 pound rigatoni pasta

2 teaspoons coarse sea salt

Fresh basil, extra virgin olive oil, for serving

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Instructions

To begin, cook rigatoni in well-salted water according to package instructions for al dente. Reserve 1-1 1/2 cups salted pasta water. Drain and set aside.
While pasta is cooking, melt 3 tablespoons of butter in a large skillet (not cast iron) over medium-high heat. Add diced onion and cook, stirring occasionally for 5-6 minutes. The onions should be tender and brown around the edges (think crispy-brown, not soft and caramelized-brown). Reduce heat to medium and add the minced or grated garlic and salt. Stir and cook for a minute until the garlic is fragrant.
Next, add the full tube of tomato paste and the Calabrian chili paste and cook, stirring for 5-6 minutes, until the paste turns deep red and slightly browning on the bottom of the pan. Add the vodka and deglaze the pan, scraping up all the tasty, sticky morsels on the bottom. Reduce heat to low.
Measure out 3/4 cup of heavy cream in a measuring cup. Using a ladle, scoop out 1/4 cup of the salted pasta water and add it to the cream to heat it slightly (our friends at Bon Appetit taught me this - it helps keep the cream from breaking when added to the tomato sauce).
Slowly add the cream to the pan of onion tomato sauce, stirring to form a silky smooth sauce. Add grated parmesan, stir to combine. Add the al dente rigatoni to the sauce, along with another 3/4 cup of pasta water. Toss to coat the pasta and leave on the heat for just 30 seconds or so to ensure the pasta is heated through. Taste and adjust seasoning.
Serve immediately with a drizzle of olive oil, grated parmesan and fresh basil.

Notes

Any shape of pasta works, although I do prefer short, cut pastas. Store-bought or homemade gnocchi would also add delicious flavor and texture to the rich pasta sauce.

If you prefer to cook without alcohol, skip the vodka and add a few tablespoons more salted pasta water or stock to your sauce.

To store, transfer pasta to an airtight container and keep in the refrigerator for up to 3 days. To reheat, add a few tablespoons of stock, water or milk to a skillet and heat the pasta gently over medium heat until warmed through. Finish with a drizzle of olive oil.

Prep Time: 10
Cook Time: 25
Category: Easy Recipes
Method: Stove Top
Cuisine: Italian