Rigatoni alla Vodka with Giorgio's Ricotta

Rigatoni alla Vodka with Ricotta

Serves: 4 people

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Ingredients

400g rigatoni pasta

2 tbsp extra virgin olive oil

1 small shallot, finely chopped

1 clove garlic, minced

1 small chilli (optional), finely chopped

80ml vodka

400g tomato passata (or crushed peeled tomatoes)

200ml thickened cream

200g Giorgio's Ricotta

50g Parmigiano Reggiano, grated

A handful of fresh basil leaves

Salt and black pepper, to taste

Zest of ½ lemon (optional, for freshness)

Instructions

Step 1

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1 cup of pasta water before draining.

Step 2

In a wide sauté pan, heat the olive oil over medium heat. Add shallot and cook gently until translucent, about 3 minutes. Add the garlic (and chilli if using) and cook for another 30 seconds, just until fragrant. Pour in the vodka — stand back slightly as it may sizzle — and allow it to reduce by half, about 2 minutes.

Step 3

Stir in the tomato passata and simmer for 5–7 minutes, until slightly thickened. Lower the heat, add the cream, and stir to combine. Season with salt and pepper. Simmer for another few minutes until the sauce is silky and cohesive.

Step 4

Add the drained rigatoni directly into the pan and toss to coat. Add a splash of pasta water if the sauce feels too thick. Cook together for 1–2 minutes so the pasta absorbs the flavour.

Step 5

In a bowl, mix the ricotta with a little pasta water and lemon zest until smooth and creamy. Add it to the dish, without breaking its texture completely.

Step 6

Serve immediately, topped with freshly grated Parmigiano Reggiano and torn basil leaves. Optionally, drizzle a little extra virgin olive oil on top before serving.

Step 7

Step 8

Step 9

Notes

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