Rigatoni alla Vodka
By :Instant Pot Italian by Ivy Manning
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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.
Votes: 6
Rating: 4.83
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cheese, Onion, Tomatoes
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
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cheese, Onion, Tomatoes
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
Votes: 6
Rating: 4.83
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
8 replies
  1. Marvis22
    Marvis22 says:

    While still building pressure, right before the pressure cooking starts, displays “burn”.

    Might be doing something wrong

  2. Kristina0639
    Kristina0639 says:

    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.

  3. BlueSchmoo
    BlueSchmoo says:

    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

  4. Instant Pot
    Instant Pot says:

    You are absolutely right. We updated the error in the recipe. Thank you for pointing that out.

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