Tomato vodka rigatoni

Phoebe Wood, Link
  • Italian
  • Prep: 5 min
  • Cook: 30 min
  • Total: 35 min
  • Difficulty: Easy
  • Servings: 4
Expand nutrition (1 serving)
  • Calories: 665
  • Carbohydrates: 43 g
  • Cholesterol: 49 mg
  • Fiber: 3 g
  • Fat: 42 g
  • Saturated Fat: 13 g
  • Protein: 15 g
  • Sodium: 470 mg
  • Sugar: 5 g

Make the most of your pantry staples with this legendary pasta sauce.

Tomato vodka rigatoni

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 3/4 cup (210g) tomato paste
  • 1/2 cup (125ml) vodka
  • 1/4 cup (60ml) thickened cream
  • 1/2 cup (40g) finely grated parmesan
  • 400g rigatoni, cooked to packet instructions, 1/4 cup (60ml) cooking water reserved

Steps

  1. Heat oil in a large non-stick frypan over medium heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until softened. Add tomato paste and stir for 2 minutes or until lightly caramelised.
  2. Add vodka and cook for 4-5 minutes. Stir in cream, parmesan and 1/4 cup (60ml) reserved cooking water, and bring to a simmer. Remove from the heat and season to taste. Stir through rigatoni to coat in the sauce then serve immediately.