Ingredients
Equipment
Method
Cook the Rigatoni
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (usually about 10-12 minutes). Drain the pasta, reserving about 1 cup of the pasta water, and set aside.
Sauté Aromatics
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant but not burnt.
Build the Sauce
- Pour in the crushed tomatoes and stir to combine. Let the sauce simmer gently for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
Add Vodka and Cream
- Carefully add 1/4 cup of vodka to the sauce, stirring well (if you prefer to omit alcohol, you can substitute with extra broth or water). Let the sauce cook for another 3-4 minutes to allow the alcohol to cook off and the sauce to develop richness.Stir in the heavy cream and mix until the sauce is smooth and creamy. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Combine Pasta and Sauce
- Add the drained rigatoni to the sauce and toss until every piece is coated beautifully. Let the pasta and sauce mingle for a minute or two over low heat so the flavors marry perfectly.
Plate and Finish
- Divide the pasta among plates. Tear the burrata cheese into chunks and place generously on top of each serving. Sprinkle with grated parmesan and fresh basil leaves for a burst of color and freshness.
Notes
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Be careful not to burn garlic and red pepper flakes to avoid bitterness.
- Let the vodka simmer to cook off alcohol but retain flavor enhancement.
- Tear fresh basil by hand instead of chopping to keep it fresh and bright.
- Serve immediately after adding burrata for best creamy texture.