Description
Vodka sauce had its moment in the eighties, then the internet dragged it back into the spotlight — this time with more chili flakes, a crown of burrata, and a pasta shape that actually holds the sauce. Rigatoni catches the creamy, tomato-pink sauce in its ridges and tubes, and the burrata split open on top melts into everything like a second sauce. It is unapologetically rich, a little spicy, and the reason every Italian restaurant added it back to the menu.
Ingredients
Units
- 1 lb rigatoni
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 can (28 ounces) San Marzano tomatoes, crushed by hand
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 2 balls fresh burrata (4 ounces each)
- Fresh basil leaves for serving
- Flaky sea salt
- Extra-virgin olive oil for finishing
Instructions
- Cook the rigatoni in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook 1 minute until fragrant — do not let the garlic brown.
- Carefully pour in the vodka. It may flame briefly. Cook until the vodka has reduced by about half, about 2 minutes.
- Add the crushed tomatoes, salt, and pepper. Simmer 15 minutes, stirring occasionally, until the sauce has thickened.
- Stir in the heavy cream and Parmesan. Cook 2 minutes until the sauce is smooth and turns that signature pink-orange color.
- Add the drained pasta to the sauce with 1/4 cup of pasta water. Toss vigorously over medium heat until the sauce clings to every piece, adding more pasta water if needed.
- Divide among bowls. Top each with a ball of burrata, torn open slightly. Finish with fresh basil, flaky salt, and a generous drizzle of olive oil.
Notes
- The vodka is not for flavor — it releases compounds in the tomatoes that are alcohol-soluble, creating a more complex-tasting sauce. Do not skip it.
- Crushing San Marzano tomatoes by hand gives the sauce a rustic texture with small pieces. A blender makes it too smooth for this application.
- Bring the burrata to room temperature before serving. Cold burrata does not melt into the hot pasta the way it should.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8
- Sodium: 780
- Fat: 28
- Carbohydrates: 68
- Fiber: 3
- Protein: 22
- Cholesterol: 75