Rigatoni alla vodka

Preparation

10 min

Cooking

25 min

Chilling / resting

None

At service

12–15 min

Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.

Ingredients

• 360 g rigatoni
• 4 tbsp butter
• 1 tbsp olive oil
• 1 whole shallot
• 3 clove garlic
• 170 g tomato purée
• 60 ml vodka
• 240 ml double cream
• 50 g Parmigiano-Reggiano
• 0.5 tsp chilli flakes (optional)
• 1 handful basil
• 150 g pancetta
• salt and black pepper

Method

1. Crisp the diced pancetta in a wide pan over medium heat. Add half the butter and the olive oil, then the finely diced shallot. Soften for 5–6 minutes without browning. Add minced garlic and optional chilli for 30 seconds.
2. Stir in the tomato purée and cook for 5–8 minutes, stirring, until it darkens to brick red. Use concentrated paste, not tinned tomatoes.
3. Add the vodka and simmer for 3–5 minutes. This remains an alcohol-containing recipe.
4. Turn the heat low. Slowly stir in the cream, simmer gently for 3–4 minutes and stir in the grated cheese. Taste before adding salt and pepper.
5. Cook the rigatoni until 1–2 minutes short of the packet’s al dente time. Reserve a mug of pasta water before draining.
6. Toss pasta with the sauce for about 2 minutes, adding pasta water a little at a time until glossy and clinging. Finish with torn basil and the remaining butter.