Petes Total Food

Rigatoni alla vodka is a classic pasta dish known for its rich, creamy tomato sauce and incredible flavor. The combination of garlic, tomatoes, cream, and a touch of vodka creates a smooth, velvety sauce that perfectly coats every piece of rigatoni. Simple enough for a weeknight dinner yet impressive enough for guests, this comforting pasta is always a crowd-pleaser.

Prep Time: 10 Minutes | Cook Time: 30 Minutes | Serves: 4-6 | See Full Video Below

Ingredients:

• 1/2 Yellow Onion
• 4 Cloves of Garlic
• 3/4 Cup Paremsan Grated
• 2 Tbsp Extra Virgin Olive Oil
• 8 Oz Pancetta
• 1/2 tsp Red Pepper Flakes
• 2 Tbsp Tomato Paste
• 1/2 Cup Vodka
• 28 Oz Crushed Tomatoes
• 1 lb Rigatoni
• 1 Cup Heavy Cream
• 2 Tbsp Parsley
• Salt and Pepper to taste

Directions:

• To start, dice half of a yellow onion, and all four garlic cloves, and grate the parmesan for later
• Next pour the olive in a pan over medium heat and add the pancetta
• Cook until browned on all sides and remove half for garnish and leave half in the pan
• Add diced onion and garlic, and cook until fragrant and translucent
• Next add red pepper flakes, and tomato pasta and mix until well combined
• Pour in the vodka and scrape the bottom of the pan with a spatula to remove any bits of food or flavor stuck to the bottom
• Let reduce until the smell of vodka is gone or nearly gone then add the crushed tomatoes and a pinch of salt and stir well, then simmer for 15-20 minutes to thicken
• Meanwhile, bring a pot of water to a boil, salt generously and add in rigatoni and cook based on packet directions
• When sauce is done simmering, slowly add in heavy cream while stirring to incorporate everything
• Then add in the grated parmesan
• Drain the pasta and add into the sauce and mix until all the pasta is coated with sauce
• Lastly, scoop some pasta into a bowl or onto a plate, sprinkle with the extra pancetta that you pulled aside early, grate some fresh parmesan on top and finally chop up the parsley and use as garnish, serve and enjoy!