Pasta with Vodka Sauce, simplified

In this day and age, we all want great food, but we don't always want to go through the cooking and clean up. This method for cooking pasta alla vodka (rigatoni with vodka sauce in my case) solves most of those problems. That being said this method only works if you did a tiny bit of work on one component ahead of time. That is Marcella Hazan's three ingredient tomato sauce that we made my last video and I am of the notion that this should always be in your fridge.

Ingredients:

  • 1 preparation of Marcella Hazan's 3 ingredient Tomato Sauce (Recipe Below)

  • Large pinch of Oregano

  • Large pinch of Pepper Flakes

  • 1 whole sprig Rosemary

  • 120 grams heavy cream

  • 50 g  Vodka

  • 50 g grated Parmigiano Reggiano

  • Salt to taste (step 5)

To serve with pasta:

  • 1 LB rigatoni (preferably bronze cut)

  • 1/4 cup reserved pasta water

  • Grated parm

  • Minced Parsley (for topping)

Marcella Hazan's 3 ingredient Tomato Sauce

Ingredients:

  • 1 28 oz can quality whole peeled tomatoes

  • 5 TBSP of butter

  • 1 onion

  • Coarse Kosher Salt

Method:

  1. Add Marcella's tomato sauce to a large skillet over medium low heat.

  2. Bring to a simmer and add the oregano, pepper flakes, whole sprig of rosemary, heavy cream, and vodka. Stir to combine.

  3. Let the sauce simmer for 10 minutes. Discard the rosemary sprig and turn off the heat. Stir in the parmesan.

  4. Optional - Blend the sauce until completely smooth with an immersion or stand blender.

  5. Taste the sauce! Season with salt as needed. Serve with pasta (below).

  6. Sauce will store in the fridge for several days.

To serve with pasta:

  1. Bring 3 quarts / liter of water to a boil in a large pot. Add 30 grams of salt or 1.5 TBSP if using Morton's coarse kosher salt (3 large pinches for me). Once the water has boiled, add the rigatoni and set a timer for 1-2 minutes less than the package says. Make sure to stir the pasta a few times in the first several minutes to avoid sticking. When the pasta is done, scoop off 1 cup of the pasta water and drain the pasta.

  2. Add the vodka sauce to a large skillet over a medium low heat. Let cook, while stirring, for 2 minutes.

  3. Add the rigatoni and reserved pasta water. Vigorously stir until the sauce completely coats the pasta. 

  4. Plate and serve generously with fresh parsley and a sprinkle of parmigiano reggiano.

Make Ahead Sauce Method:

  1. Crush the whole peeled tomatoes with a food mill or blender (optional)

  2. Add the tomatoes, butter, and onion to a large skillet over medium-low heat.

  3. Stirring occasionally, let the sauce simmer until it is reduced and thickened, about 30 minutes.

  4. The sauce can be stored in the fridge for about a week. It freezes well too.

Ethan Chlebowski