Rigatoni With Vodka-Tomato Sauce

This is a family favorite from Bon Appetit.

Ready In:
25mins
Serves:
Units:

ingredients

directions

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

@lazyme
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@lazyme
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"This is a family favorite from Bon Appetit."
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  1. KFMCooks
    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.
    Reply
  2. lazyme
    This is a family favorite from Bon Appetit.
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