As I write this, I may or may not be watching old episodes of The Hills. I won’t confirm or deny it but let’s assume that I am. I could allegedly be watching the episode when Lauren gets offered an awesome internship in Paris AND DOESN’T GO! What a silly decision. A decision that probably would have best been made over rigatoni and vodka sauce. See what I did there?
Actually, I didn’t really do anything. I just tried really hard to connect today’s recipe to an episode of The Hills and I’m contemplating deleting it.
SPOILER: the reference is still here.
So you may have heard, there’s a new season of The Hills premiering soon and while that sounds like a fun trip down memory lane, I feel as if I’m not interested. However, I had a very important discussion with friends over the weekend and I think they may have convinced me to give the new season a try. I just don’t know. Knowing that the show is a fake reality show (duh) and the OG LC isn’t on the show, it doesn’t feel quite the same, you know?
OK back to this particular episode of The Hills that I’m allegedly watching. When Lauren returns to Teen Vogue after the summer, her boss constantly reminds her that she will forever be known as “the girl who didn’t go to Paris”. Daaaaamn. I bet Lauren could use a big ol’ bowl of rigatoni and vodka sauce, right?
Rigatoni with vodka sauce (so easy)
Besides revisiting The Hills, I’m definitely thinking about revisiting this vodka sauce that Bon Appetit taught me to make. It’s SO GOOD and most of all, it really is the easiest sauce to make. Even if you think you’re not good at making homemade pasta sauces, I guarantee you can make this with ease.
I read that the purpose of the vodka in this sauce is to bring out flavors in the tomatoes that you wouldn’t usually taste. It also acts as an emulsifier so the cream doesn’t react to the acid from the tomatoes. I’m down to cook with alcohol all of the time if it may help with reducing the acid in tomatoes.
Anyway, writing this post, I’ve now moved into another season of The Hills. WAIT. Did I just give myself away? I mean, allegedly guys, allegedly. We’ve now been introduced to the infamous Spencer and we all know how this story ends. I’m going to keep thinking about this rigatoni with vodka sauce and maybe watch The Hills.
We’ll see.
Ingredients
- Kosher salt
- 2 tablespoons (plus extra for drizzling)
- 1 medium onion, chopped (finely)
- 4-5 garlic cloves, smashed
- 1 4.5 oz tube double-concentrated tomato paste
- 1/2 teaspoon crush red pepper flakes
- 2 oz vodka
- 3/4 cup heavy cream
- 1 lb. rigatoni
- 4 oz Parmesan, finely grated
- Basil leaves for garnish/serving
Instructions
- Bring a large pot of salted water to a boil.
- While the water is heating up, heat 2 tbsp. oil in a Dutch oven (or another large pot) over medium heat. Cook onion and garlic until the onion starts to brown. Add tomato paste and red pepper flakes and stir. Cook and stir until the paste begins to brown and stick to the bottom of the pot. Add vodka and be sure to scrap up the brown bits. Reduce heat to low.
- Measure out a 1/4 cup of the boiling water and add heavy cream to it (yes, in the measuring cup with the hot water).
- Gradually pour the cream mixture into the onion mixture and cook - stirring until it becomes like a smooth sauce. Remove from heat.
- Cook the pasta until al dente. About a minute before the pasta is done, scoop out a cup of the pasta liquid.
- Return the Dutch oven to low heat and transfer the cooked pasta to the pot. Stir in a 1/2 cup pasta liquid and gradually add half of the Parmesan - stirring consistently so the cheese melts.
- Season with salt and add more of the pasta water, if necessary (if the sauce is too thick, you'll need to add more of the pasta water).
- Spoon out the pasta in bowls and top with remaining cheese, olive oil and basil.
