North Italia Spicy Rigatoni Vodka Recipe
This easy spicy rigatoni vodka recipe copies the North Italia favorite. A silky, blended vodka cream sauce with a gentle Calabrian chili kick and pro tips.
Equipment
- Large pot
- Large deep skillet or sauté pan
- Immersion Blender
- Wooden spoon
- colander
- Grater
- Measuring cups and spoons
Ingredients
For the pasta:
- 16 oz 450g rigatoni
- 1 tbsp salt for pasta water
- ½ cup reserved pasta water
For the sauce:
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion finely diced
- 2 shallots finely diced
- 4 garlic cloves minced
- 3 tbsp tomato paste
- 1 to 2 tbsp Calabrian chili paste to taste
- ⅓ cup vodka
- 1 cup heavy cream
- Salt and black pepper to taste
For finishing:
- ¾ cup Parmigiano Reggiano freshly grated
- Fresh basil leaves for garnish
- Extra olive oil for drizzling (optional)
Instructions
- Cook the rigatoni. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, usually 1 minute less than the package time. Before draining, reserve ½ cup of the starchy pasta water. Drain and set aside.
- Build the aromatic base. Heat the olive oil and butter in a large deep skillet over medium heat. Add the diced onion and shallots and cook for 4 to 5 minutes until soft and lightly caramelized. Add the minced garlic and cook for 1 minute until fragrant.
- Develop the sauce. Stir in the tomato paste and cook for 2 to 3 minutes until it darkens and deepens in color. Add the Calabrian chili paste and stir to combine. Pour in the vodka and let it simmer for 1 to 2 minutes so the alcohol cooks off.
- Add the cream and blend. Reduce the heat to low and stir in the heavy cream until smooth. Season with salt and black pepper. Using an immersion blender, blend the sauce directly in the pan until completely smooth and velvety, or transfer to a blender, blend, and return to the pan.
- Combine and finish. Add the cooked rigatoni to the sauce. Toss thoroughly, adding splashes of reserved pasta water until the sauce coats every piece silkily. Stir in the grated Parmigiano Reggiano until melted and creamy.
- Rest and serve. Remove from the heat and let it rest for 2 to 3 minutes to thicken slightly. Serve immediately, garnished with fresh basil, extra Parmesan, and a drizzle of olive oil.
Notes
- Do not skip the blending step, since this is the secret to North Italia's signature silky, velvety sauce that coats every piece of pasta.
- Add the Calabrian chili gradually and taste as you go. The heat should be a gentle, building warmth, not overwhelming.
- Cook the tomato paste until it darkens, which deepens the flavor and removes any raw, tinny taste.
- Reserve that starchy pasta water, since it is essential for loosening the sauce and helping it cling to the rigatoni.
- Use freshly grated Parmigiano Reggiano, not pre-grated, for the smoothest melt and best flavor.