tinataste

Vodka Pasta

  • Kosher salt
  • 1 medium onion
  • 4 garlic cloves
  • 4 oz. Parmesan cheese
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 4.5-oz. tube double-concentrated tomato paste
  • ½ tsp. crushed red pepper flakes
  • 2 oz. vodka
  • ¾ cup heavy cream
  • 1 lb. rigatoni
  • Basil leaves (for serving)
  1. Get pot of salted water to boil
  2. Chop 1 medium onion
  3. Smash and peel 4 garlics (can chop/slice if desired)
  4. Grate 4 oz of Parm Cheese in smallest grater
  5. Add onion + garlic to oil in dutch oven over medium heat. Stir constantly till onions start to brown (5-7 min)
  6. Add entire 4.5 oz tube tomato paste and .5 tsp red pepper flakes. Stir around to turn paste deep red (5-7 min)
  7. Add 2 oz vodka to deglaze and keep stirring. Reduce heat to low.
  8. Add 1/4 cup boiling water to 3/4 cup heavy cream to heat the cream up. Then add warm cream to Dutch oven, stirring constantly to form smooth sauce. Remove from heat.
  9. Add 1 lb pasta to boiling salted water until al dente. 
  10. Transfer pasta from boiling water to Dutch oven, and add 1/2 cup pasta water too. Add half the parm, stirring constantly to melt cheese. Can add more or some torn basil here too.
  11. Plate, tear basil leaves
Recipe from Bon Appetit: Rigatoni with Easy Vodka Sauce