Nick DiGiovanni's Vodka Pasta
Ingredients
Good-quality dried rigatoni: 1 box
Olive oil: 2 tbsp
Medium shallot: 1 (finely chopped)
Garlic cloves: 2 (crushed)
Tomato paste: 2 tbsp
Tomato passata: 1 cup
Chili flakes: 1/2 tsp
Vodka: 1/4 cup
Heavy cream: 1 cup
Parmesan: 1/2 cup, plus more for serving (grated)
Butter: 2 tbsp
to taste
Nick DiGiovanni’s vodka pasta keeps the classic comfort dish straightforward: rigatoni tossed in a creamy tomato sauce enriched with Parmesan, butter, and a splash of vodka.
How to make Nick DiGiovanni's Vodka Pasta
01.
Make the Vodka Sauce
- Heat the olive oil in a large pan over medium heat. Add the shallot and cook until translucent.
- Add the garlic and chili flakes and cook for 1 minute.
- Stir in the tomato paste and cook for 30 seconds.
- Add the vodka and stir to deglaze the pan.
- Add the passata and a pinch of salt. Simmer until reduced by half.
- Pour in the heavy cream and simmer for another 2 minutes.
02.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook until just al dente.
- Reserve at least 1 cup of the pasta cooking water before draining.
03.
Finish the Pasta
- Using a spider skimmer, transfer the rigatoni directly to the sauce.
- Add ¼ cup of the pasta cooking water and the Parmesan. Cook over low heat for 2 minutes, stirring constantly.
- If the sauce is too thick, add additional pasta cooking water as needed.
- Add the butter and toss until the sauce is glossy and evenly coats the pasta.
- Finish with additional Parmesan and serve immediately.
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