Rigatoni with Creamy Tomato and Vodka Sauce
By OcadoLife
Published on 29 November 2021
A staple on trattoria menus in the 1970s and 80s, pasta with vodka sauce had all but been forgotten until a recent social media revival. The alcohol burns off, so the vodka just adds a special depth of flavour to the sauce. This quick and easy recipe is a great way to serve two people with only 25 minutes' work. Time and servings
25 minsTotal time
2Servings
25 minsPrep time
Ingredients
- 1 tbsp of olive oil
- 0.5 onion, finely chopped
- 200 g of rigatoni
- 1 garlic clove, chopped
- 70 g of tomato purée
- 2 tbsp of vodka
- 100 ml of double cream
- 50 g of sun-blushed tomatoes (we used unearthed slow roasted tomatoes)
- 1 handful of rocket leaves
- 1 handful of parmesan (or vegetarian italian hard cheese), finely grated, to serve
Method
Step 1
Put a large saucepan of salted water over a high heat and bring to the boil. Meanwhile, heat the oil in a small saucepan, add the onions and cook over a low heat for 10 mins, until tender and translucent. When the onions are almost ready, add the pasta to the boiling water and cook according to packet instructions, until al dente.Step 2
Stir the garlic and tomato purée into the onions, cook for 30 secs, then add the vodka and cook for 1 min. Add the cream, stir well and season with salt and pepper. When the cream comes to the boil, remove from the heat and stir in the tomatoes.Step 3
Drain the pasta, reserving 50ml of the cooking water. Return the pasta to its pan and tip in the sauce. Stir well to combine, adding the cooking water to create a creamy sauce, then serve with a scattering of rocket leaves and some parmesan.