Rigatoni with tomatoes and vodka is a classic Italian dish that is both flavorful and easy to make. The combination of sweet tomatoes, savory vodka, and creamy cheese creates a delicious and indulgent sauce that coats the al dente rigatoni perfectly. This recipe is perfect for a quick and easy weeknight meal, or for a special occasion dinner party.
Check out the recipes below so you can choose the best recipe for yourself!
VODKA RIGATONI
Rigatoni with a tomato cream sauce. Can be frozen.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
- Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
- Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g
RIGATONI WITH VODKA-TOMATO SAUCE
Make and share this Rigatoni With Vodka-Tomato Sauce recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 1082.8, Fat 51.9, SaturatedFat 23.8, Cholesterol 218, Sodium 552, Carbohydrate 104.4, Fiber 5.4, Sugar 6.2, Protein 21.4
RIGATONI ALLA VODKA WITH SUN-DRIED TOMATOES
Here's a new twist on the Italian classic pasta dish: rigatoni alla vodka with sun-dried tomatoes. Simple and easy dinner that's ready in no time!
Provided by Dash of Honey
Categories Mains
Time 20m
Number Of Ingredients 12
Steps:
- Cook pasta in salted water according to package instructions. I recommend to cook them 1 minute less than the instructions. Pasta will continue to cook in the sauce. Reserve about 1 cup of pasta water.
- In a big pot over medium heat, sauté the shallots and garlic with olive oil for 2-3 minutes. Add tomato paste and mix for 2 minutes. Add vodka and cook for 2 more minutes.
- Add cream, sun-dried tomatoes, parmesan cheese, ½ cup of pasta water and butter. Mix well. Add red pepper flakes. Salt to your preference.
- Transfer cooked pasta into the sauce. If needed, add more pasta water.
- Serve with parmesan cheese and fresh basil.
Nutrition Facts :
RIGATONI WITH TOMATOES AND VODKA
Steps:
- If using bacon, fry separately in a large skillet. Remove the bacon and all but 1 tbs of oil. Add one tbs of olive oil. Add onion, garlic, Italian seasonings, dried red pepper flakes. Saute until onion is translucent. Add tomatoes and bacon and simmer for 10 minutes. Add vodka and simmer for 5 minutes. Add cream and 1/2 cup parmesan. Simmer until the sauce thickens. About 4 min. Add rigatoni and stir in. Serve with parmesan cheese.
RIGATONI WITH EASY VODKA SAUCE
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pasta Tomato Vodka Garlic Parmesan Milk/Cream Soy Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
- Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
- Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
- Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
- Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
RIGATONI WITH TOMATOES AND MOZZARELLA
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
- In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
- Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
RIGATONI AND TOMATOES
Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 6
Number Of Ingredients 11
Steps:
- Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
RIGATONI A LA VODKA
A creamy tomato sauce spiked with vodka. This sauce goes well many different types of macaroni. It should be served immediatly for best flavor. Mangia!!
Provided by arristeph
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute proscuito garlic onion and red pepper flakes in butter and olive oil until garlic is light gold and onions soften.
- Add tomatoes, vodka, green peas and season with salt black pepper and basil bring to a simmer and cook for 10 minutes stirring occasionally.
- Add heavy cream and pecorino cheese and stir to blend.
- Cook through for 2 minutes.
- Serve over cooked pasta with grated cheese.
Nutrition Facts : Calories 583.7, Fat 26.8, SaturatedFat 13.2, Cholesterol 128.4, Sodium 369.5, Carbohydrate 68.5, Fiber 5.6, Sugar 8.2, Protein 14.1
Rigatoni with Tomatoes and Vodka - A Culinary Delight for the Senses
This culinary masterpiece, Rigatoni with Tomatoes and Vodka, is a harmonious symphony of flavors, textures, and aromas. With its origins in the vibrant culinary landscapes of Naples, Italy, this dish has captivated taste buds across the world. Combining the richness of rigatoni, the tangy sweetness of tomatoes, the velvety texture of vodka-infused cream, and the fragrant symphony of aromatic herbs, this dish is a testament to the transformative powers of culinary alchemy. Here's a detailed recipe that will guide you through this culinary journey: Preparation:- Engage in culinary preparation by setting a foundation of aromatic flavors. Sauté finely diced onions and minced cloves of vibrant, succulent organic yellow onions with crushed red chili flakes, allowing them to dance in a harmonious symphony of sizzling warmth, releasing an intoxicating fragrance that awakens taste buds and invites culinary indulgence.
- Enrich the aromatic base with the velvety warmth of premium vodka, allowing the alcohol to dissipate as it blends seamlessly with the sautéed ingredients, leaving behind an ethereal fragrance and a depth of complex flavors.
- Harness the natural bounty of canned diced tomatoes, pouring them generously into the aromatic sauté, creating a vibrant crimson hue that beckons with vibrant energy and anticipation.
- Incorporate a flavorful tapestry of herbs and spices that sing in culinary unison. Oregano, basil, and thyme, with their aromatic accents and vibrant undertones, join forces with the piquant heat of red chili flakes, creating a harmonious balance of flavors.
- Embrace the magic of simmering, allowing the flavors to meld and harmonize, while the rich crimson tomato-based mixture transforms into a velvety symphony of culinary artistry.
- Embrace the culinary canvas of al-dente rigatoni, perfectly prepared to provide a textural contrast against the rich velvety tomato cream.
- Unveil a creamy indulgence by pouring in a decadent combination of heavy cream and vodka-infused tomato cream, creating an ethereal embrace of flavors that enhances the rigatoni's inherent goodness.
- As this culinary masterpiece nears its grand curtain call, seize the moment to sprinkle the creamy rigatoni canvas with an outburst of grated Parmesan cheese, a majestic crescendo of nutty, salty accents that awaken taste buds with sheer joy.
- Embrace the vitality of fresh basil leaves, delicately adorning the creamy rigatoni with vibrant green hues, offering aromatic whispers and balancing accents, marking the harmonious union of culinary artistry and tasteful presentation.
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