Best 2 Rigatoni Alla Vodka Recipes

Indulge in the symphony of flavors that is Rigatoni alla Vodka, a culinary masterpiece that tantalizes taste buds with its creamy tomato sauce, infused with the subtle warmth of vodka. This iconic Italian dish is a delightful harmony of textures, with tender rigatoni pasta enveloped in a velvety sauce, crowned with a sprinkling of freshly grated Parmesan cheese. The sauce, the star of the show, is a captivating blend of ripe tomatoes, aromatic garlic, sweet onions, and a touch of vodka, which adds a subtle depth and complexity. While the classic recipe is presented, the article also offers variations to suit diverse preferences, including a vegetarian version that swaps mushrooms for the traditional sausage. It caters to those with dietary restrictions with a gluten-free option, ensuring everyone can savor this delectable dish. Whether you're a seasoned chef or a novice cook, the article provides clear instructions and helpful tips to guide you in recreating this Italian classic in the comfort of your own kitchen.

Here are our top 2 tried and tested recipes!

RIGATONI PIE ALLA VODKA

Rigatoni Pie alla Vodka image

Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.

Provided by Food Network Kitchen

Categories main-dish

Time 2h15m

Number Of Ingredients 12

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes, with their juices
One 15-ounce can whole peeled tomatoes, with their juices
1 cup vodka
1/2 cup heavy cream
1 cup loosely packed fresh basil leaves, plus more for serving
Kosher salt and freshly ground black pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan

Steps:

Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.

RIGATONI ALLA VODKA

RIGATONI ALLA VODKA image

Categories Tomato Sauté

Yield Serves 6 as a main course or 8 as a side dish.

Number Of Ingredients 12

Ingredients

2 Tb. olive oil
4 oz. thick, slab-style bacon, chopped and cooked until crisp*
2 cloves garlic, minced
1 tsp. crushed red pepper flakes**
1 - 28 oz. can crushed tomatoes
¼- ½ tsp. salt
½ tsp. ground black pepper
1/3 c. vodka
1 - 8 oz. pkg. mascarpone cheese
¼ c. fresh basil leaves, chopped***
½ c. freshly grated parmesan cheese
1 - 1 lb. pkg. rigatoni or other tube-shaped pasta, cooked al dente

Steps:

1. Add olive oil and bacon to a large sauce pan and warm over medium heat. Stir in garlic and red pepper flakes and cook one minute, taking care not to brown garlic. 2. Add tomatoes, salt and pepper to saucepan. Cook uncovered over medium heat, stirring occasionally, until sauce is reduced to 2 cups. Add vodka and continue cooking for 2 more minutes. 3. Reduce heat to low and simmer for 5 minutes. Stir in mascarpone cheese and bacon until well combined. Add fresh basil and remove from heat. 4. Toss sauce with pasta and serve with parmesan cheese. *Bacon may be omitted for a vegetarian sauce. **Additional crushed red pepper flakes may be added for a spicier sauce. ***If fresh basil isn't available, omit as dried basil will not taste the same in this dish.

Tips:

Use high-quality ingredients, especially the vodka. A good vodka will make a big difference in the flavor of the dish.
Don't be afraid to adjust the amount of vodka to your taste. If you like a stronger vodka flavor, add more. If you prefer a milder flavor, use less.
Cook the pasta al dente, or "to the tooth." This means that the pasta should be cooked through but still have a slight bite to it.
Don't overcrowd the pan when cooking the pasta. This will prevent the pasta from cooking evenly.
Be careful not to overcook the sauce. The sauce should be creamy and slightly thickened, but it shouldn't be too thick or gloopy.
Serve the pasta immediately after it's cooked, topped with freshly grated Parmesan cheese.

Conclusion:

Rigatoni alla vodka is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With its creamy, flavorful sauce and tender pasta, it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy pasta dish, give rigatoni alla vodka a try!