Rigatoni Alla Vodka
recipe by yasmin newman
photography by alan benson
food styling by lucy tweed
The creamy tomato pasta with a hit of chili and booze, penne alla vodka has many origin stories. None are definitive, but it gained a foothold in America in the 1970s and 80s and now proudly claims a position among the most loved pasta dishes in the country. Deglazing with liquor is common in cookery, but the combination of clean-tasting vodka with sweet, acidic, savory tomatoes heightens the flavors; the alcohol also binds the flavorful cream fat for a glossy, emulsified finish.
In New York, penne alla vodka is a faithful addition to Italian-American menus, and is done with class. The recipe below is inspired by the one served at Carbone’s restaurant, with a juicy, oil-slicked Calabrian chili paste imparting more dimension than dried chili flakes, and tossed through rigatoni for more pasta bite.
SERVES 4
Ingredients:
- 14 oz. rigatoni or penne
- 2 tbsp. extra virgin olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1½ tbsp. Calabrian chili paste
- ½ c. concentrated puree (tomato paste)
- ½ c. vodka
- 1 c. pouring cream
- ¼ tsp. white sugar
- ¾ c. finely grated parmesan, plus extra to serve
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Instructions:
- Bring a large saucepan of salted water to the boil. Add the pasta and cook for 2 minutes less than recommended on the packet.
- Meanwhile, heat the olive oil in a large deep saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes, or until soft. Season well with salt and pepper, then add the garlic and chili paste and cook, stirring, for 1 minute, or until fragrant.
- Add the tomato paste and cook, stirring, for 2 minutes, or until slightly darkened and thickened. Pour in the vodka and cook for 2 minutes, or until reduced slightly. Stir in the cream and sugar and cook for a further 2 minutes, or until well combined.
- Drain the pasta, reserving 1 c. of the cooking water. Add the pasta and half the cooking water to the sauce and bring to a simmer, gently tossing the pasta to combine. Add the parmesan and remaining cooking water and cook, tossing gently, until the pasta is al dente and the sauce is just thickened. Remove from the heat and season with salt and pepper.
- Divide the pasta among bowls and scatter with extra parmesan to serve.
