Osteria Lupo’s Rigatoni alla Vodka Recipe

Looking to elevate your next pasta night? Osteria Lupo’s Rigatoni alla Vodka brings together creamy tomato sauce, Calabrian chili heat, and fresh basil for a bold yet comforting Italian classic you can make at home.

Rigatoni alla Vodka

Serves 4-6

INGREDIENTS:

1 lb Fresh Rigatoni, or any fresh pasta that is available (substitute dried)
2 Tbsp Butter
2 Cup Shallots, minced
½ Cup Garlic, minced
½ Cup Tomato Paste
½ Cup Calabrian Chili Paste
1 Tsp Chili Flakes
¼ Cup Vodka
½ Cup Heavy Cream, add more to taste
1 tsp Lemon Juice
½ Cup Parmesan, grated
10 Leaves Basil, torn
Salt

METHOD:

In a large pan over medium-low heat add the butter, shallots and garlic. Stir frequently until the shallots and garlic soften and become translucent.
Reduce heat to low and add the tomato paste, Calabrian chili paste and chili flakes. Stir frequently to combine and prevent sticking. Cook for several minutes.
Add the vodka and increase heat to medium, allow the alcohol to cook out over a couple of minutes.
Add the ½ cup of heavy cream, bring to a simmer and reduce heat to low. Add the lemon juice, then adjust seasoning with salt. Depending on the variety of chili paste and chili flakes, and personal taste, you may want to add a splash cream to adjust the spiciness of the sauce.
Whether using fresh or dried pasta, cook the pasta just shy of al dente, and reserve a ½ cup of starchy pasta water to adjust the consistency of the sauce. Strain the noodles and add them to the sauce to finish cooking.
Serve the Rigatoni alla Vodka in bowls, garnishing the dish with fresh torn basil and grated parmesan.