Rigatoni With Vodka-Tomato Sauce

Total Time
Prep 25 mins
Cook 0 mins

This is a family favorite from Bon Appetit.

Ingredients Nutrition


  1. Heat oil in heavy large skillet over medium heat.
  2. Add shallots and crushed red pepper.
  3. Saute until shallots are translucent, about 5 minutes.
  4. Add vodka and ignite with long match.
  5. Simmer until flames subside, shaking pan occasionally, about 2 minutes.
  6. Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.
  7. Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
  8. (Can be made 1 day ahead; chill).
  9. Cook pasta in pot of boiling water until tender but still firm to bite.
  10. Drain; reserve 1/4 cup cooking liquid.
  11. Bring sauce to simmer.
  12. Add pasta, prosciutto, 1/3 cup cheese, parsley, and basil to skillet and toss to coat.
  13. Add reserved pasta cooking liquid if mixture is too dry.
  14. Season to taste with pepper.
  15. Transfer to large bowl.
  16. Sprinkle with remaining 1/2 cup cheese and serve.
Most Helpful

Thank you so much for posting this recipe. I have been trying to find it for a long time. I remembered the part where you ignite the vodka, but couldn't find any penne with vodka sauce recipes where that was done. Thanks again.

KFMCooks September 20, 2007