This Rigatoni in vodka sauce The recipe is very simple for this classic Italian dish.
You’ve probably spotted vodka pasta recipes on the menu of Italian restaurants. And you might have even ordered and enjoyed this fabulous dish. Now you can prepare it at home with this simple recipe!
What is vodka sauce?
Vodka sauce is an Italian-American sauce made from creamy tomato sauce, vodka, herbs and heavy cream. The cream is what gives this sauce its characteristic “orange” hue, as its combination with the red sauce turns the sauce into an orange. The vodka in the sauce serves two purposes. The first is that the vodka helps release the good flavors of the tomato sauce. Second, the vodka acts as an emulsifier, keeping the consistency of the sauce stable so that the oil in the cream sauce does not react with the sour tomato sauce to separate from the water.
An old Italian friend gave me this recipe many years ago, and it has been my preference for vodka sauce ever since. We add shallots and prosciutto to this Vodka Rigatoni… and lots of Parmesan too.
Can other varieties of pasta be replaced by Rigatoni?
Yes! Tube-shaped pasta is ideal to accompany vodka sauce, as the tubes act as good “catch” vehicles for creamy sauces containing pieces of tomato or meat. You can also use penne, ziti, cavatappi or campanelle for this recipe.
My husband and I took our son on a trip to Rome, Italy a few years ago. It was a fantastic trip – full of exploration and tasting of many Italian dishes. We certainly ate our share of pizza, pasta and ice cream, and we also got to taste pasta with vodka sauce. It was so good!
I have found the coolest thing about Rome (besides the food!) Is that you can just walk along any normal street with shops and restaurants, and… BAM… there is older ruins. They are just all over the place. And I’m sure there’s a ton of underground stuff that they haven’t even discovered yet. It is so impressive. Have you ever been to Italy? Add it to your travel bucket list!
One of the most adventurous things we did in Rome was to take a segway tour of the city with Fat Tire Tours. It was an easy and fun way to get around without walking everywhere, and we loved having a guide to tell us about every little Roman historical thing we saw. Guides teach you how to ride segways, so unless you’re super uncoordinated or off balance on your feet you should be fine riding one. Would do it again – especially in other cities (Fat Tire Tours operates in many other cities, and they also do cycling and walking tours).
So now it’s time to try this Rigatoni in Vodka Sauce and pretend you’re in Italy!
Here are some other pasta recipes you might like to try:
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Rigatoni in vodka sauce
Such a delicious pasta recipe with a traditional creamy tomato vodka sauce!
Servings: 6 portions
- 16 ounces Rigatoni pasta
- 3 soup spoons Butter
- 2 soup spoons olive oil
- 3 tall shallots, peeled and finely chopped
- 3 ounces (6 to 8 slices) prosciutto, finely chopped
- ½ Chopped off Vodka
- ½ Chopped off dry white wine (suggest Sauvignon Blanc)
- 1 Chopped off marinara sauce in a jar (something simple and smooth like tomato-basil)
- 1 Chopped off heavy whipped cream
- 5 tall basil leaves, finely chopped
- salt and freshly ground black pepper, to taste
- ¾ Chopped off finely grated parmesan cheese, Split
- additional basil leaves, for garnish (if desired)
Prepare the Rigatoni according to the instructions on the package. Don’t overcook – it’s actually best if you remove it from the water when it’s a bit al dente, rather than soft.
While the Rigatoni cooks, prepare the sauce. In a large skillet, heat the butter and olive oil. Add the shallots and prosciutto and sauté for about 3 minutes. Add the vodka and wine to the pan and simmer until the liquid has reduced by about half. Add the marinara sauce and simmer for about 5 minutes. Stir in the cream and basil and heat. Add salt and pepper to taste.
Drain the pasta and return it to the pot. Scrape the sauce over the pasta in the pot and toss to coat. Lower the heat to medium to heat through. Stir in ½ cup of Parmesan. Remove from fire.
Plate of individual servings with an extra pinch of Parmesan. Garnish with fresh basil, if desired.
Portion: 6portions, Calories: 703kcal, Carbohydrates: 63g, Protein: 18g, Large: 35g, Saturated fat: 17g, Cholesterol: 89mg, Sodium: 571mg, Potassium: 433mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1060UI, Vitamin C: 4.1mg, Calcium: 194mg, The iron: 1.8mg