Rigatoni With Vodka Tomato Sauce – Bon Appetit

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Intermediate
Jump To Recipe Print Recipe
Creamy, tangy tomato sauce with a hint of spice and prosciutto
Rigatoni With Vodka Tomato Sauce - Bon Appetit recipe image
Rigatoni With Vodka Tomato Sauce - Bon Appetit recipe image
Print Recipe

Rigatoni With Vodka Tomato Sauce – Bon Appetit

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 3079.4

Description

This classic Italian-American dish features a luxurious sauce that balances the acidity of tomatoes with the richness of heavy cream and the subtle warmth of vodka. The vodka helps to release flavor compounds in the tomatoes that water or wine cannot, creating a deeper, more complex taste. Thinly sliced prosciutto adds a salty, savory depth that complements the sweet rigatoni perfectly. The sauce clings beautifully to the ridges of the pasta, ensuring every bite is flavorful. It is an elegant yet approachable meal, ideal for a romantic dinner at home or a cozy weekend lunch. Garnished with fresh herbs and sharp cheese, this dish offers a satisfying combination of textures and flavors that feels both comforting and sophisticated.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add shallots and crushed red pepper; sauté until shallots are translucent, about 5 minutes.
  4. Carefully add vodka and ignite with a long match to flambé.
  5. Simmer until flames subside, shaking pan occasionally, about 2 minutes.
  6. Increase heat to high, add whipping cream and bring to a simmer until mixture thickens slightly, about 3 minutes.
  7. Add tomato sauce; boil until sauce thickens and coats the back of a spoon, about 2 minutes.
  8. Meanwhile, cook rigatoni in the boiling water until tender but still firm to the bite.
  9. Drain pasta and add it directly to the skillet with the sauce.
  10. Toss to coat evenly, then fold in the thinly sliced prosciutto.
  11. Serve immediately, garnished with grated Asiago cheese and chopped fresh parsley or basil.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 3079.4kcal
% Daily Value *
Total Fat 132.5g204%
Saturated Fat 54.8g274%
Cholesterol 418.0mg140%
Sodium 7400.2mg309%
Total Carbohydrate 219.9g74%
Dietary Fiber 17.1g69%
Sugars 15.7g
Protein 198.1g397%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety First: When flambéing the vodka, ensure you have a long match or lighter to keep your hands safe from the flame. Do not leave the pan unattended.

Make Ahead: The sauce can be prepared up to 1 day in advance. Chill it in the refrigerator, then reheat gently on the stove before tossing with freshly cooked pasta.

Ingredient Substitutions: If you do not have prosciutto, you can substitute with pancetta or bacon for a similar salty, savory profile. For a vegetarian version, omit the meat and add extra sautéed mushrooms or roasted red peppers.

Cheese Choice: Asiago provides a sharp, nutty flavor that pairs well with the tomato cream sauce. Parmesan or Pecorino Romano are also excellent alternatives if Asiago is unavailable.

Pasta Water: Reserve a small cup of the starchy pasta water before draining. If the sauce seems too thick when tossing with the pasta, add a splash of this water to achieve your desired consistency.

Keywords: rigatoni, vodka sauce, tomato sauce, prosciutto, italian pasta, cream sauce, shallots, red pepper flakes, quick dinner, comfort food, date night, pasta recipe, bon appetit, easy dinner, weeknight meal, cheesy pasta, garlic, basil, asiago
Recipe Card powered by WP Delicious