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Source: Youtube

VIDEORECIPE Rigatoni

Here's the best rigatoni recipe or known as rigatoni alla vodka. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.

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How to cook pasta: Basic guidelines to avoid mushy pasta

The recipe can be found in this article

How to cook pasta: Basic guidelines to avoid mushy pasta

Ingredients

number of servings
2
  • 1 medium onion Added to
  • 4 garlic (cloves) Added to
  • 4 oz. Parmesan cheese Added to
  • 2 tablespoon extra-virgin olive oil Added to
  • 1 oz tube double-concentrated tomato paste Added to
  • tsp. crushed red pepper flakes Added to
  • 2 oz vodka Added to
  • 1 Cup heavy cream Added to
  • Basil leaves (for serving) Added to
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Directions

45 min.
1. Step

Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.

2. Step

Peel and finely chop 1 onion.

3. Step

Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.

4. Step

Grate 4 oz. Parmesan on the smallest holes of the box grater.

5. Step

Heat 2 Tbsp. oil in a Dutch oven over medium (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.

6. Step

Add entire 4.5-oz. tube tomato paste and ½ tsp. 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.

7. Step

Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.

8. Step

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).

9. Step

Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.

10. Step

Add 1 lb. rigatoni to pot of boiling salted water and cook 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.

11. Step

Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.

12. Step

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 cooking liquid to thin sauce, if needed.

13. Step

Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

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