This creamy Vodka Pasta Bake takes classic vodka rigatoni to the next level! Rigatoni is tossed in a rich, homemade vodka sauce, topped with plenty of melty cheese, and baked until golden and bubbly. Finished with creamy burrata and a drizzle of pesto, it’s an easy, comforting dinner that’s packed with flavor.
Vodka Pasta Bake
Ingredients
For The Sauce:
- 1/4 cup Olive Oil
- 1/4 cup Tomato Paste
- 1 shot Vodka
- 1 cup Heavy Cream
- 1 clove Garlic
- 1 Shallot
- 3 tbsp Butter
- 2 cup Pasta Water
- 1/4 cup Parm Cheese
- 1` lb Rigatoni
Toppings:
- Burrata Cheese
- Mozzarella cheese
- Pesto
- Red Pepper Flakes
Instructions
- Bring a large pot of generously salted water to a boil for the pasta.
- Finely dice the shallot and mince the garlic. Heat the olive oil in a heavy bottomed pot over medium heat.
- Add the shallot and garlic with a pinch of salt to the pot. Saute for about 5 minutes until soft and fragrant.
- Stir in the tomato paste with another pinch of salt. Cook, stirring constantly, for about 3 minutes until paste darkens and caramelizes.
- Pour in the vodka and let it simmer for about 3 minutes so the alcohol cooks off.
- Remove the pot from the heat and stir in the heavy Cream until smooth.
- Cook your pasta until al dente according to the package directions.
- Blend the sauce with an immersion blender until silky smooth.
- Before draining the pasta, reserve about 2 cups of the pasta water
- Return the sauce to the pot over low heat. Stir in the butter, Parm cheese, and a few splashes of the reserved pasta water until the sauce is smooth. Add more pasta water as needed to reach your desired consistency.
- Toss the cooked pasta with the sauce until evenly coated.
- Transfer the cooked pasta to an oven safe dish and top with mozzarella and Parmesan cheese.
- Bake at 400 degrees until the cheese is melted and bubbly.
- Top with burrata and drizzle with pesto