One-Pot Rigatoni alla Vodka
The New York red-sauce classic, made in one pot. The pasta cooks in the sauce and drinks it in.
Serves: 4 | Time: About 35 minutes
Ingredients
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 medium shallot, finely diced
- 3 garlic cloves, thinly sliced
- ½ teaspoon red pepper flakes
- ⅓ cup tomato paste (about one 6-ounce can, use most of it)
- ¼ cup vodka
- 1 pound dry rigatoni
- 4 cups chicken stock or water, plus more as needed
- ¾ cup heavy cream
- 1 cup finely grated Parmigiano-Reggiano, plus more to serve
- 2 tablespoons butter
- Kosher salt, black pepper, and torn basil to finish
Method
- Render the pancetta. Olive oil and pancetta into a wide, heavy pot over medium heat. Cook until the fat runs and the edges turn golden, about 6 minutes.
- Build the base. Add the shallot and cook 2 minutes, then the garlic and chili flakes for 30 seconds. Stir in the tomato paste and keep it moving for 3–4 minutes, until it darkens from bright red to brick. That is where the flavor is.
- Deglaze. Pour in the vodka and scrape the bottom clean. Let it bubble for a minute to cook off the raw alcohol.
- Cook the pasta in the pot. Add the stock and a good pinch of salt, bring to a boil, then add the rigatoni. Simmer, stirring often, until al dente, 13–16 minutes. Add stock in splashes if it gets thick before the pasta is done.
- Finish. Off the heat, stir in the cream, butter, and Parmigiano until glossy and clinging. Season with pepper, taste for salt, and finish with basil.
Charlie's Notes
Don't rush the tomato paste — raw paste tastes tinny. If you skip the vodka, use a splash of stock with a squeeze of lemon; you lose a little sharpness but the dish holds. Quantities are estimated starting points.
To Pour
A Montepulciano d'Abruzzo. Honest, juicy, and built for tomato and cream.