Italian Prepare Scuzi’s Rigatoni With Vod-ka Sauce With These Steps
Know how to prepare this delicious Rigatoni with Vodka Sauce, with hearty pasta, creamy sauce, and just the right amount of spice and freshness.
Ingredients
- 1 Tablespoon For the Sauce: Extra Virgin Olive Oil
- 1 Tablespoon Unsalted Butter
- 3 Piece Garlic, finely chopped
- 0.25 Teaspoon Crushed Red Pepper Flakes (optional)
- 1.5 Cup Italian Pelati (peeled) Tomatoes, crushed
- 0.25 Cup Vegetable Stock
- Salt – to taste
- Freshly Cracked Black Pepper – to taste
- 0.5 Teaspoon Dried Oregano
- 0.5 Cup Fresh Cream (35% fat)
- 200 Gram For the Pasta: Rigatoni
- Water and Salt – for boiling
- 1 Tablespoon For Finishing: Unsalted Butter
- 0.25 Cup Freshly Grated Parmesan Cheese
- 1 Teaspoon Basil Oil (or Fresh Basil Chiffonade)
Main Procedure
Sauté the Aromatics: Heat olive oil and butter in a skillet over medium flame. Add chopped garlic and sauté for about 1 minute until fragrant and lightly golden (avoid browning).
Build the Sauce: Add crushed pelati tomatoes and vegetable stock. Season with salt, black pepper, red pepper flakes (if using), and oregano. Let the mixture simmer for 10–12 minutes on low heat until slightly reduced and thickened.
Add the Cream: Stir in fresh cream and simmer for another 2–3 minutes. Adjust seasoning as needed.
Cook the Pasta: Meanwhile, boil rigatoni in salted water until 80% cooked (about 1 minute less than al dente). Reserve ¼ cup pasta water before draining.
Emulsify and Finish: Toss the rigatoni into the sauce with a splash of reserved pasta water and 1 tbsp butter. Stir gently over medium-low heat until the pasta is fully coated and glossy.
Plate and Garnish: Serve the pasta in warm bowls, topped with Parmesan and a drizzle of basil oil.