Garlic Butter Vodka Rigatoni is a unique pasta dish that marries the robust flavors of garlic, butter, and vodka with the velvety texture of a creamy tomato sauce. This recipe stands out for its use of vodka, which adds a distinct depth of flavor, and the innovative method of cooking the rigatoni directly in the sauce, ensuring each bite is infused with delicious flavors. It’s a culinary delight that is equally comforting and indulgent.
At the heart of this dish is rigatoni, a pasta that’s easy to find and perfect for holding onto the creamy sauce, making every bite flavorful. The sauce is a simple yet tasty combination of butter and garlic sautéed to create a fragrant base. This dish is a testament to how a few essential ingredients can make a delicious meal combined with a bit of love and attention.
Vodka is a crucial ingredient in this recipe, providing a unique depth of flavor. When added to the hot pan, the vodka deglazes the skillet, lifting any caramelized bits and incorporating them into the sauce. The alcohol cooks off, leaving a complex, slightly sweet undertone that pairs beautifully with the tomatoes. This unexpected twist sets this dish apart and makes it a must-try for pasta lovers.
This recipe uses pureed tomatoes instead of crushed tomatoes, resulting in a smoother, more cohesive sauce than many vodka sauce recipes call for. The tomatoes are simmered with the vodka, garlic, and butter, allowing the flavors to meld together. Vegetable broth is added to cook the rigatoni directly in the sauce, ensuring the pasta absorbs all the beautiful flavors while it cooks.
This dish’s luxurious creaminess sets it apart. Heavy cream and grated Parmesan cheese are added at the end. The heavy cream is stirred into the tomato-vodka mixture, transforming it into a rich, silky sauce that clings to each piece of rigatoni. The Parmesan cheese adds a savory depth and slight nuttiness, enhancing the overall taste.
Cooking the rigatoni directly in the sauce is a brilliant technique that simplifies the cooking process and infuses the pasta with maximum flavor. As the rigatoni simmers in the tomato and vodka broth, it absorbs the liquid, becoming tender and flavorful. This method also ensures that the sauce thickens perfectly, clinging to the pasta in an utterly satisfying way.
Additional Parmesan cheese and freshly chopped basil are added as a garnish to complete the dish. These final touches enhance the presentation and add layers of flavor. The fresh basil provides a necessary burst of freshness that cuts through the heavy elements of the dish.
Garlic Butter Vodka Rigatoni is a dish that epitomizes comfort food. It’s perfect for a cozy dinner at home, offering a restaurant-quality meal that is surprisingly easy to prepare. The combination of garlic, butter, vodka, tomatoes, and cream creates a rich and nuanced sauce while cooking the rigatoni directly in the sauce ensures every bite is infused with flavor. Whether cooking for family and friends or just treating yourself to something special, this dish will become a favorite. Enjoy the indulgence of this creamy, savory pasta and savor the delightful harmony of its ingredients.
Garlic Butter Vodka Rigatoni
4
servings15
minutes30
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minutesGarlic Butter Vodka Rigatoni is a rich and creamy pasta dish that combines tender rigatoni with a luscious sauce made from garlic, butter, vodka, pureed tomatoes, and a touch of cream.
Ingredients
1 pound rigatoni pasta
6 tablespoons unsalted butter
6 cloves of garlic, minced
1 cup vodka
28 ounces tomato puree
1 cup heavy cream
3/4 cup Parmesan cheese, grated
1 cup vegetable broth
to taste, salt and ground black pepper
for garnish, freshly chopped basil
Directions
- Prepare the Garlic Butter:
Melt the butter in a large skillet or pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and slightly golden. Be careful not to burn it. - Deglaze with Vodka:
Add the vodka to the skillet. Bring it to a simmer and let it cook for 5-7 minutes, allowing the alcohol to cook off and the liquid to reduce by half. - Add Pureed Tomatoes and Broth:
Stir in the tomato puree and vegetable broth. Bring the mixture to a gentle simmer. - Add Rigatoni:
Add the uncooked rigatoni directly to the sauce. Stir to ensure the pasta is well coated and submerged in the liquid. - Cook the Pasta:
Cover and let the pasta cook in the sauce, stirring occasionally, until the rigatoni is al dente and has absorbed most of the liquid, 10-15 minutes. Add more broth or water as needed if the sauce becomes too thick before the pasta is fully cooked. - Add Cream and Cheese:
Once the pasta is cooked, stir in the heavy cream and most of the grated Parmesan cheese. Turn the heat down to low, and cook for another 3-4 minutes until the sauce is smooth and creamy. Season with salt and ground black pepper to taste. - Serve:
Divide the Garlic Butter Vodka Rigatoni among serving plates. Garnish with freshly chopped basil and additional grated Parmesan cheese.