There are recipes that are arguably better left to restaurant chefs, but pasta alla vodka isn’t one of them. The dish is easy, requires little prep time, and is deeply satisfying. Before you convince yourself there’s no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you’ve ever had, watch Molly Baz make it and then it yourself.
Instead of canned tomatoes or tomato sauce, our version of this iconic Italian pasta dish relies on an entire tube of double-concentrate tomato paste, which according to Molly, contains 27 tomatoes per tube. Texture is key here; you want a glossy sauce. When you smash the garlic to remove the peels, be sure to give the cloves a good hard whack with the back of the knife so they melt into the sauté. A dash of chile flakes adds warmth without making things too spicy, but feel free to add more if you like it hot. Combining the cream with boiling water—and switching the stove to low heat before mixing it in—ensures the pasta sauce doesn’t break. Meanwhile, grating Parmesan on the smallest side of a box grater helps the cheese become one with the tomato-based sauce.
Ingredients
4 servings
1
4
4
2
1
½
2
¾
1
Preparation
-
Step 1
Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of kosher salt and bring to a boil while you do your other prep.
Step 2
Peel and finely chop 1 medium onion.
Step 3
Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.
Step 4
Grate 4 oz. Parmesan on the smallest holes of the box grater.
Step 5
Warm 2 Tbsp. extra-virgin olive oil in a Dutch oven or other heavy large pot over medium heat (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
Step 6
Add 1 (4.5-oz.) tube double-concentrated tomato paste and ½ tsp. crushed red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.
Step 7
Add 2 oz. (¼ cup) vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
Step 8
Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add
¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).Step 9
Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
Step 10
Add 1 lb. rigatoni to pot of boiling salted water; cook pasta according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
Step 11
Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.
Step 12
Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta water to thin sauce, if needed.
Step 13
Divide pasta among bowls. Top with remaining Parmesan, dividing evenly. Drizzle with more oil, then tear basil leaves over.
