This creamy Rigatoni alla Vodka with burrata is an Italian classic and a family favorite, bursting with a rich, spicy, and flavorful sauce. Buonissima!
This post is written in collaboration with Barilla Pasta. All opinions are mine alone
There’s something special about gathering around the table to enjoy a comforting, homemade meal, and this creamy pasta alla vodka is one of those dishes that brings everyone together. With its rich, velvety sauce, a touch of spice, and the indulgent creaminess of burrata, this pasta is a true Italian classic.
Whether you're making it for a weeknight dinner or a special occasion, this recipe is sure to impress.
For this dish, I'm using rigatoni pasta. The ridged, tube-shaped pasta holds onto the creamy vodka sauce beautifully, ensuring that every bite is full of flavor. Rigatoni is ideal for thick, hearty sauces because it traps all that goodness inside and coats evenly on the outside. Penne pasta is also a great alternative to rigatoni.
To make this pasta dish even better, here are a few tips and tricks to elevate the flavors and get the perfect creamy texture:
Use high-quality ingredients: As I always say, your dish is only going to be as good as the ingredients you are using. The best Italian dishes shine with simple, high-quality ingredients. Use flavorful San Marzano crushed tomatoes (I like San Marzano), good-quality olive oil, and the best fresh burrata you can find.
Cook Pasta Al Dente: Rigatoni should be cooked just until al dente so it holds its texture when tossed in the sauce. Be sure to reserve some pasta water to help emulsify the sauce if needed.
Sauté the Shallots Until Soft: Shallots add a delicate sweetness that balances the acidity of the tomatoes. Sautéing them properly before adding the garlic ensures a deeper flavor base.
Don’t Skip the Vodka: Vodka enhances the flavors by helping to break down the tomatoes and create a smoother, well-rounded sauce. Cook it for a minute or two to allow the alcohol to evaporate, leaving behind only its subtle depth of flavor. And in this case, you don't need to use expensive vodka. Just a brand good enough for cooking.
Balance the Spice: Red pepper flakes give the sauce a gentle heat, but you can adjust the amount based on your preference. Start with a pinch and add more if you love a little extra spice.
Stir in the Cream Last: Adding the heavy cream at the end, over low heat, ensures that it blends smoothly without curdling. This is what gives the sauce its signature pinkish-orange hue.
Burrata is the Game-Changer: Instead of mixing cheese into the sauce, breaking fresh burrata on top just before serving adds a creamy, luxurious finish. The warmth of the pasta gently melts the burrata, making every bite irresistible.
Serving Suggestions:
This dish is rich and creamy, so it pairs well with a simple side salad dressed with lemon and olive oil to balance the flavors. Serve it with toasted garlic bread to soak up every last drop of sauce. A glass of chilled white wine complements the dish beautifully.
This Creamy Rigatoni alla Vodka with Burrata is more than just a meal—it’s a tradition, a moment of togetherness, and a dish that brings joy to the table. Whether you’re making it for a cozy dinner at home or a special gathering with friends, it’s guaranteed to be a crowd-pleaser.
Try it tonight, and let me know how you enjoy it! Buon appetito!
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