RIGATONI ALLA VODKA

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds umami without dairy.

Cook rigatoni in salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and shallots; sauté until fragrant, about 2-3 minutes.

Stir in red pepper flakes; cook for an additional minute.

Pour in vodka; let it simmer until reduced by half, about 3-4 minutes.

Add tomato paste and stir until well combined; cook for 2 minutes.

Reduce heat and slowly add heavy cream while stirring; cook until sauce thickens slightly, about 5 minutes.

Season sauce with salt and black pepper to taste.

Add cooked rigatoni to the sauce; toss to coat, adding reserved pasta water as needed for consistency.

Stir in grated parmesan cheese and fresh basil until combined.

Serve hot, garnished with additional parmesan and parsley, if desired.

Cooking Techniques

Spice Level:

Allergens