Rigatoni With Vodka-Tomato Sauce

Rigatoni With Vodka-tomato Sauce

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Vicki Butts (lazyme)


This is a family favorite from Bon Appetit.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 c
    shallots, finely chopped
  • 1/4 tsp
    crushed red pepper
  • 1/2 c
  • 3/4 c
    whipping cream
  • 3/4 c
    tomato sauce
  • 8 oz
  • 4 oz
    prosciutto, chopped
  • 2/3 c
    asiago cheese (about 2 ounces)
  • 2 Tbsp
    fresh parsley, chopped
  • 2 Tbsp
    fresh basil, chopped

How to Make Rigatoni With Vodka-Tomato Sauce


  1. Heat oil in heavy large skillet over medium heat. Add shallots and crushed red pepper. Saute until shallots are translucent, about 5 minutes.
  2. Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes.
  3. Increase heat to high, add cream and boil until mixture thickens, about 3 minutes. Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
  4. (Can be made 1 day ahead; chill).
  5. Cook pasta in pot of boiling water until tender but still firm to bite. Drain; reserve 1/4 cup cooking liquid.
  6. Bring sauce to simmer. Add pasta, prosciutto, 1/3 cup cheese, parsley, and basil to skillet and toss to coat. Add reserved pasta cooking liquid if mixture is too dry. Season to taste with pepper.
  7. Transfer to large bowl. Sprinkle with remaining 1/2 cup cheese and serve.

Printable Recipe Card

About Rigatoni With Vodka-Tomato Sauce

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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