Rigatoni Alla Vodka from Harry Caray's features al dente rigatoni pasta tossed in a creamy tomato vodka sauce, enriched with garlic, onions, and a hint of crushed red pepper, garnished with fresh basil and Parmesan cheese, delivering a rich, velvety, and flavorful Italian classic.
Equipments
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Grater (for Parmesan)
- Ladle (optional, for pasta water)
Ingredients
- 1 lb (450g) rigatoni pasta
- 2 tablespoons olive oil
- 1 small onion
- 3 cloves garlic
- 1/2 teaspoon crushed red pepper flakes
- 1 (28 oz/800g) can crushed tomatoes
- 1/2 cup (120ml) vodka
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- Salt
- Black pepper
- 1/4 cup fresh basil
Ensure you use high-quality crushed tomatoes and fresh garlic to achieve the authentic rich flavor of the sauce. The vodka enhances the sauce's depth but should be cooked off properly to avoid overpowering the dish. Fresh basil and freshly grated Parmesan significantly elevate the finish with aromatic and savory notes. Rigatoni pasta must be cooked al dente to maintain its firmness and texture when tossed with the creamy tomato vodka sauce. Your copycat version of Rigatoni Alla Vodka from Harry Caray's menu promises a velvety, flavorful Italian classic perfect for an indulgent meal at home.
Instructions
- Fill a large pot with water and bring to a boil; salt generously.
- Add rigatoni pasta and cook until al dente according to package instructions.
- Reserve 1 cup of pasta water; drain pasta using a colander.
- While pasta cooks, finely chop onion and mince garlic.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion; sauté until soft and translucent.
- Stir in minced garlic and crushed red pepper flakes; sauté until fragrant.
- Pour in vodka; cook for 2-3 minutes to reduce slightly.
- Add crushed tomatoes, salt, and black pepper; stir to combine.
- Simmer sauce for 10 minutes, stirring occasionally.
- Lower heat; pour in heavy cream and mix until combined and creamy.
- Stir in grated Parmesan cheese until melted and sauce is smooth.
- Add cooked rigatoni to the skillet; toss to coat, adding pasta water as needed for desired consistency.
- Tear or chop fresh basil, then fold into the pasta.
- Serve immediately, garnished with extra Parmesan and basil.
Substitution
Rigatoni Alla Vodka from Harry Caray's copycat menu delivers a creamy and comforting Italian pasta experience with its signature sauce made from vodka, tomatoes, and cream. If vodka is unavailable, you can substitute it with an equal amount of water or chicken broth to maintain moisture without altering the flavor significantly. Use penne or ziti as alternatives to rigatoni if needed, as their tubular shapes hold the sauce well. When preparing, reserve some pasta water before draining the rigatoni to adjust the sauce consistency for the perfect creamy texture. Fresh basil can be swapped with dried basil, but use about one-third of the amount to avoid overpowering the dish.
Tips
Ensure your pot of salted water is at a rolling boil before adding rigatoni to achieve perfect al dente texture. When adding vodka to the sauce, allow it to simmer so the alcohol cooks off, leaving behind a rich flavor without harshness. Use reserved pasta water sparingly; its starch content helps thicken the sauce and allows it to cling better to your rigatoni. Remember to fold in fresh basil at the end to preserve its aroma and vibrant taste in Your dish.
Nutritions
Rigatoni Alla Vodka provides a balanced combination of carbohydrates from the rigatoni pasta and healthy fats from olive oil and heavy cream, contributing to sustained energy. The crushed tomatoes and fresh basil supply vitamins A and C, antioxidants that support immune function and skin health. Garlic and onions add beneficial phytonutrients and trace minerals, enhancing flavor and nutritional value without excess calories. Your meal delivers a rich source of calcium from Parmesan cheese, important for bone strength and muscle function.
Storage
Store leftover Rigatoni Alla Vodka in an airtight container and refrigerate promptly to maintain its creamy texture and rich flavors. Consume within 3-4 days and reheat gently on the stovetop with a splash of water or broth to restore the sauce's consistency. Your meal will retain its velvety tomato vodka sauce and Parmesan enhancement when properly chilled and reheated.
Variation or Alternatives
You can substitute half-and-half for heavy cream to create a lighter version of the sauce without sacrificing too much creaminess. For a smokier flavor, try adding a splash of smoked paprika or a few drops of liquid smoke while sauteing the onion and garlic. Consider roasting the tomatoes beforehand to deepen the sauce's richness and add a caramelized note. To accommodate dietary preferences, gluten-free pasta or whole wheat rigatoni works well without compromising texture.
Allergies
Rigatoni Alla Vodka contains dairy from heavy cream and Parmesan cheese, which can trigger allergic reactions in individuals with lactose intolerance or milk allergies. The dish also includes gluten from rigatoni pasta, posing a risk for those with celiac disease or gluten sensitivity. If you have any food allergies, it's important to check these ingredients carefully before enjoying your meal.
Why this recipe?
The Rigatoni Alla Vodka from Harry Caray's restaurant features perfectly cooked rigatoni pasta tossed in a rich, creamy tomato vodka sauce that balances tanginess with a subtle smoky undertone. The dish stands out due to its fresh, high-quality ingredients like San Marzano tomatoes, imported Italian vodka, and a blend of Parmesan and Romano cheeses that create a distinctive flavor profile. Many diners appreciate the comforting yet sophisticated nature of the recipe, making it a popular menu item that offers a taste of authentic Italian-American cuisine. Trying to make a copycat version allows you to enjoy this signature dish at home, customize the flavors to your liking, and impress guests with a restaurant-quality meal.