My daughter love when I make vodka cream sauce with mezzi rigatoni, it’s the shorter version of traditional rigatoni, go for the one with the ridges.
Trust me, you need this in your life!
Here we go:
- ½ lb. mezzi rigatoni with ridges, or penne with ridges
- 1 medium onion, chopped
- 4 garlic cloves, sliced
- 3 oz. triple – concentrated tomato paste in a squeeze tube
- ¾ cup of grated parmesan cheese, more for plated garnish
- 2 oz. vodka ( smooth character )
- ¾ cup heavy cream
- 1 cup or so of reserved pasta water
- pinch of red pepper flakes
- olive oil
- parsley for garnish
- Start your water boiling for the pasta, make sure it’s salted
- Have all your ingredients ready to go.
- Drizzle olive oil into a heavy bottomed pan.
- Saute the onion and garlic until the onion starts to brown around the edges, could take 5 or so minutes.
- Squeeze tomato paste in along with red pepper flakes.Sir well until the paste coats the onion.
- Continue stirring until the paste reaches a deep red color and starts to brown on the bottom of the pan, around 5 or so minutes.
- Add the vodka and deglaze the pan, stirring to incorporate, reduce heat to low.
- Using a heatproof measuring cup scoop ¼ cup of the boiling water from the pot, then add all the cream to the hot water, this will temper the cream so it doesn’t break when added into the sauce.
- Slowly add the warm cream into the pot, stirring to incorporate.
- Remove from heat for a few minutes.
- Add the pasta to the pot of boiling water and cook it al dente according to box instructions.While pasta is boiling, add a little pasta water so it’s not so thick.
- Reserve a good cup of the pasta water to add to sauce to thin out later if needed.
- When cooked, transfer the pasta into the sauce pot using a spider (as pictured in post).
- Toss everything together, adding pasta, then the grated cheese, plus enough of the pasta water to have the right consistency.
- Sauce should be smooth, glossy and coating each piece of the pasta, not runny.
- Toss in some chopped parsley.
- Garnishing each plate with a drizzle of olive oil, cheese and more parsley.