Rigatoni with Vodka Tomato Sauce - Bon Appetit

This rigatoni alla vodka goes beyond the standard version. Chopped prosciutto adds salty, cured pork richness, and Asiago cheese brings a sharper, nuttier bite than the usual Parmesan.

The vodka gets flambéd in the pan, which burns off the raw alcohol while concentrating its flavor. That brief, dramatic flame pulls flavor from the shallots and chili flakes and melds them into the cream and tomato sauce that follow. The result is a silky pink sauce with a subtle heat and depth that tomato cream alone can’t achieve.

Reserving a quarter cup of pasta cooking water before draining is the safety net. That starchy liquid loosens the sauce if it tightens up when tossed with the rigatoni, and it helps the sauce cling to every tube.

Pro Tips

• Use a long match or long-handled lighter to ignite the vodka. Stand back; the initial flame can be tall.
• Reduce the cream until it thickens enough to coat a spoon before adding tomato sauce. Thin cream won’t bind with the tomato.
• Toss the pasta in the sauce in the skillet, not in a separate bowl. The heat helps the sauce stick.
• The sauce can be made a day ahead and refrigerated. Reheat gently before tossing with freshly cooked pasta.

Variations

• Swap Asiago for pecorino Romano for a sharper, saltier finish.
• Skip the prosciutto for a vegetarian version that’s still deeply flavorful.
• Add a handful of fresh arugula when tossing for a peppery, green contrast.