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A bowl of rigatoni pasta in a creamy tomato sauce, garnished with grated cheese and fresh basil leaves, with a fork resting on the side.

Vodka Tomato Cream Sauce

Melissa Jo
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Ingredients
  

  • 3- 4 tbsp. of olive oil
  • 1 lb. of rigatoni pasta
  • 6-7 cloves of garlic minced
  • 1/2 of a red onion diced
  • 2 tbsp. of tomato paste

seasoning: you must add in layers starting in the beginning & continuously taste and add to your liking. Start with:

  • 1 tsp of crushed red pepper
  • 2 tsp. of cracked black pepper and salt
  • 1 tsp. of garlic powder
  • 1 tsp. of oregano
  • about 2-3 oz. of vodka
  • 3/4 cup of heavy cream
  • about 4-5 tbsp. of pasta water
  • 28 oz. can of whole peeled San Marzano tomatoes
  • about 1/4 cup of water

toppings:

  • grated Pecorino Romano cheese
  • fresh basil

Instructions
 

  • Bring a large pot of water to boil. Salt the water heavily & add the rigatoni once it's at a rolling boil. Cook the pasta until it's aldente according to the directions on the back of the box.
  • In a skillet with high sides saute the fresh garlic, red onion, salt, pepper, and crushed red pepper in olive oil.
  • Add the tomato paste and saute until it's browned and your pan looks like the sunset. (about 2 minutes)
  • Then, add about 3-4 tbsp. of pasta water into the heavy cream and stir it around. This will temper the heavy cream so it doesn't curdle in your sauce. Set it aside.
  • Deglaze the pan with about a shot of vodka. Allow the alcohol to burn out for about 2 minutes before adding the rest of the ingredients.
  • Hand crush the can of whole peeled tomatoes and add to the pan. Bring the pan up to a boil then lower to a simmer. Cook at a simmer for about 10 minutes.
  • Add the tempered cream and simmer a few minutes on low.
  • Add the rigatoni directly into the pan and mix.
  • Top with freshly grated Pecorino Romano cheese and fresh basil.
  • ENJOY! MAKE IT!

Notes

  • Regardless of what the name implies, this recipe is safe for kids! As long as you add the vodka and allow the alcohol to burn out a few minutes before adding the rest of the ingredients; there will be no alcohol involved, only a zippy zingy taste.
  • I am often asked why I don't use a can of crushed tomatoes in most of my recipes. My official answer is the texture in my opinion is better when the tomatoes are hand crushed, Depending on the brand sometimes the crushed tomatoes can have very little texture and almost seem like a puree. Also, the less the tomatoes are processed the better! This is why prefer hand crushing.
  • My favorite pan with high sides I use in nearly all of my dishes. It's oven safe and affordable: https://amzn.to/3HeMl49
Tried this recipe?Let us know how it was!