The Sauce That Keeps on Giving: Rigatoni alla Vodka
A silky, concentrated, and incredibly moreish sauce that comes together in under 15 minutes. Using tomato paste instead of crushed tomatoes creates a deep, vibrant flavor and a perfectly smooth texture.
Servings: 2–3
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
-
375g Monty & Sons Rigatoni (or your preferred shape)
-
80g Double concentrated tomato paste
-
1 Shallot, finely chopped
-
2–3 Garlic cloves, sliced
-
1 Hot red chilli (slit) or 1–2 tsp dry chilli flakes
-
50ml Vodka
-
140ml Double cream
-
25g Butter
-
2 large handfuls Parmigiano Reggiano, grated
-
Fresh basil, handful
-
Extra virgin olive oil
-
Sea salt
Method
1. Boil the Pasta Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook for 1–2 minutes less than the packet instructions, as the pasta will finish cooking in the sauce. Important: Do not drain the water!
2. Sauté the Aromatics While the pasta cooks, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped shallot and cook for a few minutes until translucent. Add the garlic and chilli, cooking for another minute until fragrant but not browned.
3. Caramelize the Tomato Stir in the tomato paste. Cook for 1–2 minutes, stirring constantly, until the paste turns a deep, dark red and begins to smell slightly caramelized.
4. Deglaze and Cream Pour in the vodka to deglaze the pan, scraping up any bits from the bottom. Let the alcohol cook out for about a minute. Reduce the heat to low and stir in the double cream until the sauce is a uniform, vibrant orange. Season lightly with salt.
5. Emulsify Just before the pasta is ready, add the butter and grated Parmigiano Reggiano to the sauce. Add a ladle of the starchy pasta water and stir vigorously to emulsify into a silky, glossy sauce. Stir in the fresh basil leaves.
6. Marry the Pasta Using a slotted spoon, transfer the rigatoni directly from the water into the sauce. Toss and agitate the pan over low heat for a minute, adding a splash more pasta water if needed, until the sauce clings perfectly to every ridge.
7. Serve Plate immediately. Finish with a drizzle of good olive oil, a few fresh basil leaves, and an extra dusting of Parmigiano.
