We’re obsessed with this sauce and have had it every weekend since I started making it. I first saw it come up on Instagram via a celebrity sighting account I like to follow. We’ve never been to Carbone, but the Spicy Rigatoni Vodka looked irrestisible. I found some copycat recipes online and made some tweaks to make it our own. This is an easy meal to make and heats up beautifully. Serve with Eggplant Parmesean or a nice seasoned chicken breast.
Barb’s Vodka Sauce
- 1 food processor
- 1 crockpot
- 1 large pot for boiling pasta
- 1 slotted spoon
- 1 large onion, food processed
- 1-2 shallots, optional
- ½ cup water
- 3 tbsp unsalted butter for onions
- 1 can 794 grams whole San Marzano tomatoes or Mutti tomatoes
- 2 cloves garlic
- 2 tbsp sugar
- 1 tbsp salt
- 3 tbsp extra virgin olive oil
- ½ cup heavy cream
- 6-8 Calabrian chilli peppers, tops removed
- ½ tsp chilli flakes
- 3 tbsp vodka, optional
- 3 tbsp butter, for sauce
- 454 g pipette pasta
- salt for boiling pasta
- Peel the onions (and shallots) and use the food processor to chop until fine.
- Make the onion soubise: heat the butter over low heat in the crockpot, then add the onions and water. Cook on low heat for 15 minutes. Watch carefully, stir occasionally, and do not let brown.
- While the onions are cooking, combine the tomatoes, garlic, salt, sugar, olive oil, Calabrian chili peppers, chili flakes, vodka, butter, and cream in the food processor and process until smooth. Add mixture to onion soubise, and heat to a boil before lowering to medium-low heat and simmer for 20 minutes.
- While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente. Reserve ½ cup of pasta water.
- After the sauce has simmered for 20 minutes, use a slotted spoon and scoop pasta into sauce. Stir until well incorporated. If the sauce is too thick, add pasta water until you reach your preferred consistency.
- Serve and enjoy! We like spooning a little of the oil from the Calabrian chilli peppers on top for a little extra zip.