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🍝 Rigatoni in creamy tomato vodka sauce

726 kcal · 25 min · 4 servings

Ingredients

• 500 g Rigatoni
• 1 m.-large onion(s) (finely diced)
• 2 clove(s) of garlic
• 125 g Parmesan (finely grated)
• 8 tbsp olive oil
• 1 tube tomato paste (185 g, 2x concentrated)
• 0.5 tsp chili flakes
• 80 ml vodka
• 1 cup cream (200 g)
• salt and pepper (from the mill)
• basil leaves

Instructions

1. 1. Cook the rigatoni pasta in salted water according to the package instructions until al dente.
2. 2. Heat four tablespoons of olive oil in a large pot over medium heat. Gently crush the garlic cloves and add them to the hot oil along with the onion. Fry for five to seven minutes until the onions just start to turn golden brown.
3. 3. Add the entire tube of tomato paste to the pot along with the chili flakes. Fry the mixture for another five to seven minutes, stirring occasionally, until the tomato paste turns dark red and starts to caramelize slightly at the bottom of the pot.
4. 4. Pour in the vodka and stir vigorously to deglaze the pot, lifting the browned bits from the bottom. Reduce the stove heat to low.
5. 5. In a bowl, mix the cream with a small cup of the hot pasta cooking water. Reserve another cup of pasta water for later. Slowly stir the warmed cream into the tomato sauce.
6. 6. Remove the pot from the heat. Add the lightly drained rigatoni and fold them in. Sprinkle with half of the finely grated Parmesan cheese and mix well. Season to taste with salt and pepper. If the sauce is too thick, add a splash of the reserved pasta water.
7. 7. Divide the pasta among plates. Garnish each serving with one tablespoon of olive oil, the remaining Parmesan, and a few fresh basil leaves.

Nutrition per serving

• kcal: 726
• Protein: 22 g · Fett/Fat: 34 g · Carbs: 80 g