Spicy Vodka Rigatoni

Ingredients

• 30 ml (2 tablespoons), plus extra for drizzlingextra-virgin olive oil
• 14 g (1 tablespoon)butter
• 794 g (1 28-ounce can), undrainedcrushed tomatoes
• 1shallot, minced
• 3 cloves, mincedgarlic
• 2.5 ml (½ teaspoon), optionalred pepper flakes
• 180 ml (¾ cup)vodka
• 160 ml (⅔ cup)double cream
• 50 g (½ cup), gratedParmesan
• 454 g (16 ounces)penne pasta
• To tastesalt and black pepper
• 4 slicesprosciutto
• 2 balls, at room temperatureburrata

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Prepare the tray

   Line a baking tray with baking parchment.

3. 3

   Arrange prosciutto

   Lay the 4 slices of prosciutto in a single layer on the lined tray.

4. 4

   Crisp the prosciutto

   Bake for 10–15 minutes, depending on the thickness of the slices. They will crisp further as they cool; make the pasta while they bake.

5. 5

   Boil the water

   Bring a large pan of generously salted water to the boil.

6. 6

   Soften the shallot

   Meanwhile, heat 30 ml olive oil and 14 g butter in a large frying pan over a medium heat. Add the minced shallot and cook for 3–5 minutes, until softened.

7. 7

   Add garlic and vodka

   Stir in the minced garlic and, if using, the red pepper flakes; cook for 30 seconds, until fragrant. Pour in 180 ml vodka, raise the heat to medium-high and reduce the liquid by half, about 2–3 minutes.

8. 8

   Simmer the tomatoes

   Add the undrained crushed tomatoes and bring the sauce to the boil. Lower the heat and simmer for about 10 minutes while the pasta cooks.

9. 9

   Cook the pasta

   Add the 454 g penne to the boiling water and cook until al dente, 1–2 minutes less than the packet instructions. Drain, reserving 1 cup of pasta water.

10. 10

    Finish the sauce

    Stir the cream and grated Parmesan into the sauce, then season with salt and pepper to taste. Add the pasta and toss to coat, loosening the sauce with reserved pasta water if needed.

11. 11

    Add the toppings

    Top with torn burrata and crispy prosciutto, plus extra Parmesan if desired. Finish with a drizzle of olive oil.

What is vodka pasta?

Vodka pasta is an Italian-American style of pasta dish, usually made with a tomato and cream sauce enriched with vodka. The spirit is reduced in the pan before the tomatoes go in, leaving a rounded flavour in the finished sauce.

This version combines that silky sauce with a little optional chilli, salty crisped prosciutto and cool, creamy burrata. Despite the title, the listed pasta is penne rather than rigatoni.

Nutrition and macros by portion

The nutrition label shows one serving as written: 398 calories, 9g protein, 26g carbs, 21g fat.

The pasta supplies most of the carbohydrates, while olive oil, butter, cream and burrata contribute much of the fat. Prosciutto, burrata and Parmesan provide protein, alongside smaller amounts from the pasta. Pair a serving with a green salad or other vegetables to round out the plate.

Build the sauce in stages

Aromatics: cook the minced shallot in olive oil and butter until it softens, then give the garlic and optional chilli only 30 seconds so they become fragrant without browning.

Vodka: reduce it by half over medium-high heat before adding the tomatoes. This gives the sauce time to concentrate before its longer simmer.

Tomatoes: simmer the crushed tomatoes for about 10 minutes, then stir in the cream and Parmesan near the end.

Get the prosciutto crisp

Give the slices room on the parchment-lined tray so they bake in a single layer. Their thickness affects how quickly they crisp, so check them during the 10–15 minute bake.

Let them cool before breaking them up for the topping. They continue to crisp as they cool, so they may seem a little soft straight from the oven.

Cook pasta to the right texture

Penne is cooked 1–2 minutes less than the packet suggests so it can finish in the sauce without becoming too soft. Start checking it as the packet time approaches.

Reserve 1 cup of pasta water before draining. Add it a little at a time if the cream-and-tomato sauce needs thinning; the recipe does not require using the whole cup.

Finish with burrata

Bring the burrata to room temperature as directed, then tear it over the finished pasta rather than stirring it through the hot sauce. Its soft centre contrasts with the savoury, crisp prosciutto.

Serve as soon as the toppings are added, with extra Parmesan and a final drizzle of olive oil if desired.

What to serve alongside

A simple green salad with a sharp dressing makes a fresh counterpoint to the rich sauce and cheese. Serve it alongside the pasta rather than mixing it into the pan.

Bread can help mop up any sauce left on the plate. Keep accompaniments straightforward so the burrata and prosciutto remain the focus.

Recipe notes & tips

• Start the prosciutto in the oven while you prepare the sauce to keep the cooking within the stated 30 minutes.
• Use a large frying pan so the pasta can be tossed evenly with the sauce.
• Add the chilli flakes only if you want the sauce to have a noticeable kick.
• Reserve the pasta water before draining, as it is difficult to recover once poured away.
• Tear the burrata just before serving so its soft centre stays distinct from the sauce.

Variations

• Rigatoni swap: Use rigatoni in place of the listed penne if you want to match the dish's title.
• Milder sauce: Leave out the optional red pepper flakes.
• More heat: Add the optional chilli flakes and adjust the amount to your taste.
• Vegetarian version: Omit the prosciutto and finish with extra Parmesan if desired.
• Extra herbs: Add chopped fresh basil at the end for a fragrant finish.

Common mistakes to avoid

• Browning the garlic: Cook it for just 30 seconds after adding it, so it turns fragrant without taking on a bitter flavour.
• Skipping the vodka reduction: Reduce it by half before adding the tomatoes, as directed.
• Overcooking the pasta: Drain it 1–2 minutes before the packet time so it stays al dente when tossed with the sauce.
• Adding all the pasta water: Use only as much as needed to thin the sauce.
• Serving the prosciutto too soon: Let it cool briefly, as it crisps further after coming out of the oven.

How to store

Refrigerate leftover pasta in a covered container and eat within 2 days. Reheat gently in a pan, adding a splash of water if the sauce has thickened; add fresh burrata and prosciutto when serving if possible.

Frequently asked questions