Will the Real Rigatoni Vodka Please Stand Up

Ingredients

• 1 cup Olive Oil (extra virgin, for roasting garlic and blending)
• 10 cloves Garlic (peeled, halved for roasting)
• 0.25 cup Red Cherry Peppers (sliced, adds sweet heat)
• 1 tablespoon Calabrian Chili (chopped, plus 2 tbsp chili oil)
• 0.5 cup Small Onion (sliced thin, about half a medium onion)
• 2 cloves Garlic (thinly sliced for sauce base)
• 4 oz Pork Fat (Pancetta or Pork Belly) (thinly sliced then diced, renders fat)
• 3 tablespoons Unsalted Butter (1 tbsp for start, 2 tbsp cold for finishing)
• 1 tube Double Concentrated Tomato Paste (approx 6 oz (170 g), deep flavor)
• 0.75 cup Vodka (½ cup initially + a capful later)
• 0.75 cup Tomato Puree (Pata) (smooth, adds acidity and body)
• 1 cup Heavy Cream (full‑fat for silkiness)
• 1 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped leaves for garnish)
• 1 pound Rigatoni Pasta (or penne if unavailable)
• to taste Salt
• to taste Black Pepper

Instructions

1. Roast Garlic in Oil

   Halve the garlic cloves, place them in a small pot, and cover with about 1 cup of olive oil so the pieces are submerged.

   Time: PT5M

2. Quick Fry and Simmer Garlic

   Heat the pot on high until the oil is hot, then reduce to low and let the garlic cook for about 10 minutes until lightly colored and softened. Turn off the heat and let it cool in the oil.

   Time: PT15M

3. Strain and Reserve Garlic Oil

   Strain the softened garlic from the oil using a fine mesh strainer; set the oil aside for later use.

   Time: PT2M

4. Make the Roasted Garlic Bomba

   Combine the strained garlic, 1/4 cup sliced red cherry peppers, 1 tbsp chopped Calabrian chili, 2‑3 tbsp of the chili oil, and a splash of the reserved garlic oil in a blender. Puree until completely smooth, adding more oil if needed.

   Time: PT5M

5. Prep Aromatics

   Slice the small onion into thin half‑moon slices (about 1/2 cup) and thinly slice the remaining 2 garlic cloves.

   Time: PT5M

6. Render Pork Fat and Add Butter

   In a large skillet, add a knob of butter and a few tablespoons of the reserved roasted garlic oil. Once melted, add the diced pork fat (puto) and sauté over medium heat until the fat renders and the pieces are lightly browned, about 5 minutes.

   Time: PT5M

7. Cook Onions and Garlic

   Using a slotted spoon, remove the pork pieces and set aside. In the rendered fat, add the sliced onion, season with salt, and cook over medium until the onion softens and turns sweet, about 5 minutes. Then add the sliced garlic and cook an additional 3‑4 minutes until fragrant.

   Time: PT8M

8. Caramelize Tomato Paste

   Add the entire tube of double‑concentrated tomato paste to the pan. Fry, stirring constantly, until the paste darkens from bright red to a deep caramel color, about 5 minutes.

   Time: PT5M

9. Incorporate Vodka

   Turn off the heat and stir in ½ cup vodka. Return the pan to low heat and let the vodka reduce for 2 minutes, or optionally flambe carefully to burn off the alcohol.

   Time: PT2M

10. Add Tomato Puree

    Stir in ¾ cup tomato puree (pata) and simmer, stirring occasionally, until the mixture thickens slightly, about 5 minutes.

    Time: PT5M

11. Blend in Roasted Garlic Bomba

    Add 3 tablespoons (or more to taste) of the roasted garlic bomba to the sauce. Cook, stirring, for 5‑8 minutes until the flavors meld and the sauce reduces a bit.

    Time: PT8M

12. Temper and Add Cream

    Reduce heat to low. Slowly whisk in the heavy cream, stirring constantly to prevent curdling. Continue stirring until the sauce reaches a neon‑orange hue, indicating the proper balance of tomato and cream.

    Time: PT5M

13. Optional Strain for Silkiness

    If desired, pass the sauce through a fine mesh strainer to remove any onion or garlic pieces, returning the smooth sauce to the pan.

    Time: PT2M

14. Cook Rigatoni

    Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook 2 minutes less than package directions (usually 8‑9 minutes total). Drain, reserving a cup of pasta water.

    Time: PT12M

    Temperature: 212°F

15. Finish Sauce with Pasta

    Return the skillet to low heat. Add a few tablespoons of the cooked pork fat back into the sauce, then pour in a capful of vodka for brightness. Toss the drained rigatoni into the sauce, adding reserved pasta water as needed to achieve a glossy coating. Cook together for 4 minutes until pasta is al dente and fully coated.

    Time: PT4M

16. Add Butter and Parmesan

    Remove the pan from heat. Stir in 2 Tbsp cold butter until melted, then fold in the grated Parmesan cheese until fully incorporated and the sauce shines.

    Time: PT2M

17. Plate and Garnish

    Transfer the pasta to a serving platter or bowls. Top with the remaining rendered pork pieces, a sprinkle of fresh parsley, and extra grated Parmesan.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

20 g

Carbohydrates

60 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: roasted garlic paste
• Instead of Red Cherry Peppers: red pepper flakes, sweet paprika
• Instead of Calabrian Chili: crushed red pepper, Sambal Oelek
• Instead of Small Onion: shallots
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Pork Fat (Pancetta or Pork Belly): bacon, prosciutto
• Instead of Unsalted Butter: ghee
• Instead of Double Concentrated Tomato Paste: regular tomato paste (use 2 tubes)
• Instead of Vodka: dry white wine (less punch)
• Instead of Tomato Puree (Pata): crushed tomatoes (blend)
• Instead of Heavy Cream: half‑and‑half (less rich)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: fresh basil
• Instead of Rigatoni Pasta: penne, ziti

Equipment Needed

• Small Pot
• Large Skillet or Saucepan
• Slotted Spoon
• Immersion Stick Blender
• Fine Mesh Strainer
• Large Pot for Pasta
• Colander
• Wooden Spoon
• Measuring Cups and Spoons
• Cheese Grater

Critical Steps — Do Not Skip

• Roasting garlic in oil quickly to develop deep flavor
• Rendering pork fat without over‑crisping
• Caramelizing double‑concentrated tomato paste to a dark color
• Tempering the cream to avoid curdling and achieve the neon‑orange hue
• Finishing with cold butter and Parmesan for gloss

Chef Tips from the Video

• Use a high‑quality double‑concentrated tomato paste for maximum depth.
• Render the pork fat slowly; the rendered oil is the backbone of the sauce.
• Achieving the neon‑orange color is the visual cue that the tomato‑cream balance is perfect.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently and add a splash of cream if needed.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The roasted garlic oil and bomba can be prepared up to 3 days ahead and stored in the refrigerator.
• The sauce (without pasta) can be made ahead, cooled, and reheated gently; add a splash of cream when reheating.

Frequently Asked Questions