Best Rigatoni Alla Vodka with Whipped Ricotta | Pasta in Vodka Sauce | Will Cook Tasty

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.

Boil 250g rigatoni in a large pot of salted water according to the package instructions for al dente.

Set aside 1 cup of pasta water before draining the pasta.

Chop 2 garlic cloves and 1/2 onion.

Sweat out the garlic and onion with a drizzle of cooking oil in a pan.

Add 1/4 tsp red chili pepper and mix.

Add 1/4 cup tomato paste and mix, cooking for a few more minutes until the tomato paste is cooked down.

Add 2 tbsp vodka and reduce the mixture.

Once reduced, add in 180 ml heavy cream and mix all together.

Add 80 ml of the reserved pasta water and mix well to help thicken the sauce.

Season the sauce with salt and black pepper.

Add the cooked rigatoni to the sauce and stir to combine.

Add 1 tbsp butter and 50g grated parmesan to the pasta and mix until well combined.

In a blender or food processor, add 200g ricotta, juice of 1/2 lemon, zest of 1/2 lemon, salt, and pepper.

Optionally, add 1 tbsp olive oil to the ricotta mixture and blend until smooth.

Layer the whipped ricotta in a bowl and add the rigatoni alla vodka on top.

Garnish with chopped parsley or other greens and a little more grated parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens