Rigatoni a la vodka is a wonderful Sunday dinner during the fall and winter months. I prefer to bake this sauce earlier in the day, then let the pot rest on the stove. As I get closer to dinnertime, I make the pasta, then wrap up the sauce… this way I don’t have to worry about blending a piping hot tomato mixture. I love rigatoni, but of course, purists can easily enjoy classic penne instead.
For more sauce recipes, please try my simple basic tomato sauce and my easy weekend bolognese.
Prep Time 20 minutes
Cook Time 1 hour
Serves 4
Ingredients
2 tbsp olive oil
a large onion, chopped
3 cloves garlic, minced
a pinch of crushed red pepper flakes (optional)
1 1/2 tsp dried oregano
1 c vodka
2 28-oz cans whole peeled plum tomatoes, drained
1/2 tsp salt
1/4 tsp black pepper
1 c heavy cream
1/2 c grated parmesan
12 oz of your favorite pasta, cooked
Preparation
Preheat the oven to 375 F.
In a dutch oven, heat oil over medium heat then add the onions and garlic and cook until the onions are translucent, roughly 5 minutes. Sprinkle in the red pepper flakes (if using) and dried oregano and cook for another minute. Pour in the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. Next, using clean hands, VERY gently crush each tomato into the pan. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cover the pot with a tight-fitting lid, place in the oven, and bake for 90 minutes.
Once your sauce is out of the oven, you can either let it cool to room temperature before proceeding or, if you like to live life on the wild side, you can proceed directly to the next part…
Two cups at a time, carefully pour the tomato mixture into a blender and puree until smooth. Return the tomato mixture to the pot, add cream, then warm through for 10 minutes. Add your favorite cooked pasta to the sauce, mine is rigatoni, let cook another 2 minutes. Stir in 1/2 cup of the parmesan cheese and serve hot.
Enjoy your rigatoni a la vodka with some fresh baked Italian bread, a crisp green salad, and a nice glass of red wine.