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Meatball Sliders
Rigatoni alla Vodka
| By : |
The provenance of this comforting pasta dish spiked with vodka is debated, but that hasn’t stopped it from becoming a popular Italian-American restaurant staple. The thinking is that the vodka tenderizes the tomatoes. Don’t worry, you can’t taste the alcohol—all you’ll detect is a delicious, creamy sauce with a little bit of heat. If you like spicy food, try using pepper-infused vodka for an extra kick.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
4 Servings
|
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves medium sliced
- 2 tablespoons tomato paste
- 14.5 ounces crushed tomatoes 1 can
- 1/4 cup vodka
- 12 ounces dry rigatoni pasta uncooked
- 1 pinch red chile flakes
- Salt and pepper
- 1/2 cup heavy cream
- 1/2 cup Pecorino Romano cheese grated
- 1/2 cup fresh basil leaves torn into small pieces
Ingredients
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Instructions
- Put the butter in the pot, select Sauté, and adjust to Normal/Medium heat. When the butter has melted, add the garlic and cook until fragrant, 45 seconds. Add the tomato paste and cook, stirring frequently, until it begins to brown, 1 minute. Add the tomatoes and vodka and simmer for 1 minute to boil off some of the alcohol. Press Cancel.
- Add the rigatoni, red chile flakes,
2 1/2 cups cold water, 1 teaspoon salt, and several grinds of black pepper. Lock on the lid, select the Pressure Cook function, and adjust to Low pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off. - When the cooking time is up, quick-release the pressure. Remove the lid. Add the cream and stir to combine. Let the pasta stand in the pot, uncovered, for 5 minutes, stirring occasionally, to allow the sauce to thicken. Stir the cheese and basil into the pasta and season with salt and black pepper.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy’s work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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This was so easy and delicious! A definite keeper
While still building pressure, right before the pressure cooking starts, displays “burn”.
Might be doing something wrong
I used gluten free pasta, dried basil and 2% milk. Cook only for 5 minutes or your pasta willbbe over done. A little bland, soni added more cheese. Yum! Works well with ground beef added as well.
You need to edit this 2nd ingredient, pretty sure it wasn’t Cloves but rather 3 cloves Garlic, from what I am reading in the Facebook group there are a lot of novice cooks using these devices, recipes need to be accurate for a good outcome
You are absolutely right. We updated the error in the recipe. Thank you for pointing that out.
Can I add a protein (such as chicken or shrimp) before the pressurized cook?
Very easy recipe and one of my favorites. It comes together very quickly.
2nd time using IP. Followed recipe, it was so easy and delicious! Will make it again!