Rigatoni Topped With Homemade Vodka Sauce
Welcome to our culinary journey where we explore delightful and easy recipes that become staples on any dining table. Today, we are excited to share an exquisite dish, Rigatoni Topped With Homemade Vodka Sauce. This creamy and flavorful pasta is perfect for a cozy weeknight dinner or a special occasion. Its rich taste and simple preparation make it an irresistible choice for pasta lovers.The star of this dish is undoubtedly the homemade vodka sauce. Combining thick tomato paste with heavy cream creates a velvety texture and a depth of flavor that is simply delightful. Many people appreciate how quickly this sauce comes together, making it an ideal option for busy evenings when time is of the essence.This dish not only offers an exciting taste but also provides a substantial meal that serves four, ensuring there’s something for everyone at the table. Imagine twirling that al dente rigatoni, beautifully coated in a luscious sauce, topped with freshly grated parmesan and aromatic basil. The combination is both satisfying and comforting.As you savor your plate of Rigatoni Topped With Homemade Vodka Sauce, consider pairing it with a side salad or grilled vegetables for a balanced meal. The rich flavors of the vodka sauce complement a crisp white wine wonderfully, enhancing your dining experience.Follow the recipe below to create this delightful dish at home:
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Ingredients
- 12 oz. rigatoni
- 2 tablespoons olive oil
- 1 medium onion very finely diced
- 2 cloves garlic minced
- 3/4 cup thick tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 2 tablespoons butter
- 3 oz. parmesan cheese freshly grated
- 1/4 cup fresh basil thinly sliced
- salt and pepper to taste
Instructions
- Bring a large stockpot of generously salted water to a boil. Cook rigatoni al dente, according to package directions. When pasta is finished cooking, reserve a cup or so of pasta cooking water prior to draining and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add onion and garlic. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become slightly soft and fragrant, approximately 3-4 minutes.
- Add tomato paste and cook for another 3-4 minutes, stirring often.
- Remove skilled from heat. Deglaze the skillet with the vodka, return to heat and cook until it is mostly evaporated, approximately 1-2 minutes.
- Add a splash of the pasta cooking water and continue simmering for another 1-2 minutes.
- Pour in the cream and simmer for 3-4 minutes. Stir in the butter and parmesan and whisk until a smooth, thick sauce forms.
- Add drained pasta to the sauce. Toss until the sauce coats all of the pasta.
- Serve topped with fresh basil and extra parmesan cheese, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 756kcal (38%)Carbohydrates: 79g (26%)Protein: 23g (46%)Fat: 36g (55%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 83mg (28%)Sodium: 759mg (33%)Potassium: 825mg (24%)Fiber: 5g (21%)Sugar: 12g (13%)Vitamin A: 1882IU (38%)Vitamin C: 14mg (17%)Calcium: 347mg (35%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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