SAUCEDPHL RECIPE
RECIPE OVERVIEW
There are very few things I take seriously, but rigatoni vodka sauce is absolutely one of them. After extensive (and highly necessary) field research with great dishes and a few disappointing rulings, I went back to what actually holds up: my own family recipe. Consider this my formal filing: Cassidy v. Every Mediocre Vodka Sauce Ever Made. This one is creamy, a little spicy, perfectly balanced, and built to cling to every rigatoni like it has something to prove. No over complication, no nonsense, just a dish that delivers every time and could easily withstand cross-examination. Case closed.
Exhibits
1 lb • Rigatoni Pasta, preferably DeCecco
2 tbsp • Extra Virgin Olive Oil
6 slices Proscuitto, sliced thin
1 onion diced and sliced
1 can • San Marzano Tomatoes
1/2 cup • Vodka, I use Grey Goose
1 cup • Heavy Cream
1/2 cup • Parmigiano-Reggiano, Grated
1 tsp • Red Pepper Flakes
Salt & Black Pepper to Taste
1/2 cup peas
THE RIGATONI ROADMAP
01
In a large pan, layer down your olive oil and add in your diced onion, let that cook until golden brown. Turn your oven onto 375, throw your proscuitto in and let that crisp up for about 10-15 minutes.
02
Start to boil your pasta water to have so it is ready. Once your onions are browned, add salt, pepper and crushed red pepper flakes for seasoning, then squeeze in by hand your tomatoes. Shortly after tomatoes, add your dash of vodka. Let that cook through.
03
Once that all seems to be cooked through, add in your heavy cream. Stir until you get orangey pink color throughout sauce.
04
Top your sauce and mix in the grated cheese, peas and broken pieces of proscuitto.
05
Finally, add in the rigatonis! Stir until sauce covers each noodle evenly with great consistency. Plate and Enjoy!
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