Rigatoni with vodka sauce is already basically perfect...BUT once you add some crispy, garlicky breadcrumbs, you'll truly reach pasta enlightenment. Seriously, this recipe is that good!
This recipe was made in collaboration with our friend Audrey Marcum of @audreys.table. For more delicious recipes by Audrey, feel free to check out her blog audreys-table.com. Now go on and make some pasta – mangia!
INGREDIENTS:
Vodka sauce pasta
- 1 lb rigatoni (or pasta of choice)
- 2-3 tbsp olive oil
- 1 shallot, minced (or ¼ cup onion)
- 2 garlic cloves, minced
- ½ tsp chili flakes
- 6 oz tomato paste (¾ cup)
- ¼ cup vodka
- 1 ¼ cup heavy cream
- 1-2 tbsp butter
- 2 oz parmesan cheese, grated
- Salt
- Black pepper
Crispy garlicky breadcrumbs
- 3 -4 tbsp olive oil
- 2 garlic cloves, thinly sliced
- ½ cup Kooshy Panko Breadcrumbs
- Zest of 1 lemon
- 1 tbsp parsley, finely chopped
- Flaky salt
- Black pepper
INSTRUCTIONS:
- Crispy garlicky breadcrumbs: Heat a skillet over medium. Add 3-4 tbsp olive oil.
- Once hot, add the sliced garlic cloves. Fry until lightly golden, stirring often, then remove onto a paper towel-lined plate.
- Decrease heat to medium-low. Add the panko bread crumbs and toast until lightly golden, stirring often. Cut the heat and stir in the lemon zest, parsley, and a pink of flaky salt and black pepper. Stir the crispy garlic back in. Set the topping aside.
- Vodka sauce pasta: Bring a large pot of water to a boil. Salt heavily and cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining the pasta.
- Heat a large skillet or pot over medium heat. Once hot, add 2-3 tbsp olive oil and the shallot.
- Cook for a few minutes until translucent, then add the garlic and chili flakes. Season with a pinch of salt and pepper. Cook for 1-2 minutes.
- Add the tomato paste and cook for 2-3 minutes, until darkened in color. Add the vodka and let the moisture cook off, then add the cream.
- Bring the cream to a simmer, then stir in the cheese. Season to taste with salt and pepper.
- Add the cooked pasta, adding pasta water to thin out the sauce as needed.
- Serve the pasta with a generous sprinkle of the garlicky breadcrumbs.
