RIGATONI PIE ALLA VODKA

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Rigatoni Pie alla Vodka image

Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Number Of Ingredients 12

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes, with their juices
One 15-ounce can whole peeled tomatoes, with their juices
1 cup vodka
1/2 cup heavy cream
1 cup loosely packed fresh basil leaves, plus more for serving
Kosher salt and freshly ground black pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan

Steps:

  • Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
  • Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
  • Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
  • Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
  • Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.

Luke Santos (Flamenco)
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This rigatoni pie is a great way to use up leftover pasta.


Clairese Walton
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I've never made rigatoni pie before, but this recipe made it easy. I'm so glad I tried it!


Elle Cheema
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This rigatoni pie is the perfect comfort food. It's cheesy, gooey, and delicious.


Wasim Elham
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I made this recipe for a party, and it was a huge success. Everyone loved it!


Patrick Gago
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I'm not a big fan of vodka sauce, but I thought I'd give this recipe a try. I was pleasantly surprised! The sauce was actually really good, and the rigatoni pie was a hit with my family.


Sensei _ubayd
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This recipe is a bit time-consuming, but it's worth the effort. The finished product is a delicious and impressive dish.


Thabo Kubeka
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I used ground beef instead of sausage, and it turned out great!


Zx Cv
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This recipe is a keeper! I've made it several times, and it's always a hit. The sauce is so creamy and flavorful, and the rigatoni is cooked to perfection.


Jaime Gooden
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I followed the recipe exactly, but my pie turned out a little dry. I think I might have overcooked the pasta.


Abdulbasit Chandio
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This was my first time making rigatoni pie, and I was really happy with how it turned out. The sauce was flavorful and the pasta was cooked perfectly. I'll definitely be making this again.


Molla Shakil
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I've made this rigatoni pie a few times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.


Acika Aco
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This rigatoni pie was an absolute hit with my family! The vodka sauce was creamy and flavorful, and the rigatoni was cooked to perfection. I especially loved the addition of the mozzarella and Parmesan cheeses, which gave the pie a gooey, cheesy cent