Rigatoni with Creamy Tomato Vodka Sauce

1. Cook the Pasta

Begin by bringing a large pot of water to a boil, adding 2 heaping tablespoons of kosher salt to season it well. Once boiling, add the rigatoni or penne pasta and cook until al dente, following the package instructions. This usually takes about 10-12 minutes.

2. Prepare the Sauce Base

While the pasta is cooking, heat 2 tablespoons of olive oil over medium heat in a deep 12-inch skillet or a large pot. If you are using pancetta, add it to the skillet and fry until crispy, which should take about 3 to 5 minutes. This step adds a rich, savory flavor to the sauce.

3. Cook the Aromatics

Next, add the finely chopped onion, garlic, and red-pepper flakes to the skillet. Cook until the onion is translucent, which will take about 3 minutes. This step is crucial as it releases the flavors of the aromatics, creating a flavorful base for your sauce.

4. Add Vodka

Pour in the vodka and cook until it reduces by half, which should take about 2 to 3 minutes. The alcohol will cook off, leaving behind a subtle depth of flavor that makes this sauce special.

5. Add Tomatoes

Stir in the crushed tomatoes, and add a quarter to half a can of water to rinse out any remaining tomatoes in the can. Let the sauce simmer and thicken for about 10 minutes. This will concentrate the flavors and create a rich, hearty sauce.

6. Season Sauce

Season the sauce with kosher salt and freshly ground black pepper to taste. If the sauce is too thick, add a bit more of the remaining water and let it simmer for another 2 to 3 minutes.

7. Add Cream

Reduce the heat to low and stir in the heavy cream, mixing until the sauce achieves an even, pinkish-rust color. This step smooths and enriches the sauce, giving it that creamy texture.

8. Combine Pasta and Sauce

Drain the pasta and add it to the skillet with the sauce. Stir in 1/4 cup of grated Grana Padano or Parmesan cheese, tossing until the pasta is well coated with the sauce.

9. Adjust Seasoning

Taste and adjust the seasoning with more salt and pepper if needed.

10. Serve

Finally, divide the pasta among serving bowls, top with extra grated cheese, and sprinkle with the chopped fresh oregano and Italian parsley for a burst of fresh flavor.