Technique
Vodka Sauce Recipe
½ cup extra-virgin olive oil
Ingredients · Servings 4 to 6
- Kosher salt
- ½ cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- Crushed red pepper (optional)
- 3 garlic cloves, grated
- 6 tablespoons tomato paste
- 1 pound rigatoni
- 1 pint heavy cream
- 6 tablespoons vodka
- Freshly grated Parmesan or pecorino cheese, for serving
Method · 0 h 50 min
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, in a large skillet over medium heat, combine the olive oil, butter and a pinch of crushed red pepper (if using). Cook, whisking to blend the fats together while the butter is melting. Add the garlic and tomato paste. Whisk until the tomato paste is deep red, 3 to 5 minutes.
- Add the rigatoni to the boiling water and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain and set aside.
- As soon as the pasta hits the water, add the heavy cream to the skillet and continue whisking until the cream is fully incorporated and the sauce color darkens slightly, about 5 minutes. Add the vodka to the sauce and cook, continuing to whisk, until the alcohol cooks out (the strong scent of the vodka will disappear), and the sauce is perfectly smooth, about 5 minutes more.
- Add ½ cup of the reserved pasta water to the sauce. Continue to simmer and whisk frequently until the sauce is thick enough to coat the back of a spoon without sliding off, 15 to 20 minutes.
- Add the cooked pasta to the sauce and stir until coated and glossy. Divide among plates, top with Parmesan, and serve.
- Step 1. Bring a large pot of salted water to a boil over high heat.
- Step 2. Meanwhile, in a large skillet over medium heat, combine the olive oil, butter and a pinch of crushed red pepper (if using). Cook, whisking to blend the fats together while the butter is melting. Add the garlic and tomato paste. Whisk until the tomato paste is deep red, 3 to 5 minutes.
- Step 3. Add the rigatoni to the boiling water and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain and set aside.
- Step 4. As soon as the pasta hits the water, add the heavy cream to the skillet and continue whisking until the cream is fully incorporated and the sauce color darkens slightly, about 5 minutes. Add the vodka to the sauce and cook, continuing to whisk, until the alcohol cooks out (the strong scent of the vodka will disappear), and the sauce is perfectly smooth, about 5 minutes more.
- Step 5. Add ½ cup of the reserved pasta water to the sauce. Continue to simmer and whisk frequently until the sauce is thick enough to coat the back of a spoon without sliding off, 15 to 20 minutes.
- Step 6. Add the cooked pasta to the sauce and stir until coated and glossy. Divide among plates, top with Parmesan, and serve.
- Any nondairy cream and butter will work great in this recipe for an easy vegan version.
- If you’re planning to reheat leftovers later, save an extra cup of pasta water. Store it in the fridge and when it’s time to reheat, add a couple splashes to the pot as you warm the pasta. The starchy water will help the sauce come back to its smooth, glossy state.
