20 For Your 20s Ep. 2 Rigatoni alla Vodka

By Tasty · 25 min

Ingredients

Instructions

1. Boil a large pot of heavily salted water over high heat, cook the rigatoni until al dente, then reserve 1 cup of the pasta water and drain.
2. Heat the oil in a large high-sided pan over medium heat and soften the shallot until translucent, 3–4 minutes.
3. Add the garlic and red pepper flakes and cook until fragrant, 1–2 minutes.
4. Stir in the tomato paste and cook until deep red and slightly caramelized, 2–3 minutes.
5. Add the vodka, scraping up the stuck bits, and cook until reduced slightly and the alcohol smell fades, about 2 minutes.
6. Stir in the heavy cream and cook over medium heat until bubbling and starting to thicken, 4–5 minutes.
7. Add the pasta and ½ cup of the reserved pasta water, toss, and cook 2–3 minutes until the sauce thickens and clings to the pasta; add a splash more pasta water if too thick.
8. Off the heat, stir in half the grated Parmesan until melted.
9. Plate the pasta, then top each serving with a burrata ball, the remaining Parmesan and fresh basil.

Summarized from Tasty's video. Watch it for the details.

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GarlicCheeseCreamParmesan cheeseHeavy creamShallotTomato pastePasta