Garlic Butter Alla Vodka with Melty Burrata
A rich, blush vodka sauce built on garlic butter and crushed tomatoes, finished with a ball of burrata that melts into the pasta at the table.
Ingredients
- 1 lbrigatoni or penne
- 4 tbspunsalted butter
- 6 clovesgarlic(thinly sliced)
- ½ tspred pepper flakes
- 2 tbsptomato paste
- ½ cupvodka
- 1 cancrushed San Marzano tomatoes(28 oz)
- ¾ cupheavy cream
- 1 tspkosher salt(plus more for pasta water)
- ½ cuppasta cooking water(reserved before draining)
- 2 pieceburrata(about 4 oz each, room temperature)
- ¼ cupParmigiano-Reggiano(finely grated)
- 2 tbspfresh basil leaves(torn, to finish)
Method
- 01
Bring a large pot of water to a boil and salt it generously — it should taste like mild seawater.
- 02
Melt the 4 tbsp unsalted butter in a wide, heavy skillet over medium-low heat. Add the 6 cloves garlic and cook, stirring occasionally, until soft and fragrant but not browned, about 3–4 minutes.
- 03
Add the ½ tsp red pepper flakes and the 2 tbsp tomato paste. Stir constantly and cook until the paste darkens to a brick-red color, about 2 minutes.
- 04
Pour in the ½ cup vodka and scrape up any bits from the bottom of the pan. Simmer until the vodka is mostly reduced and the sharp alcohol smell fades, about 3–4 minutes.
- 05
Add the 1 can crushed San Marzano tomatoes and the 1 tsp kosher salt. Stir to combine, then simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- 06
Cook the 1 lb rigatoni in the boiling salted water according to package directions until 1–2 minutes shy of al dente. Before draining, scoop out the ½ cup pasta cooking water and set aside.
- 07
Reduce the sauce heat to low and stir in the ¾ cup heavy cream. Simmer gently for 2–3 minutes until the sauce turns a deep blush-orange and coats the back of a spoon.
- 08
Drain the pasta and add it directly to the skillet. Toss over medium heat, adding the reserved pasta cooking water a splash at a time, until the sauce clings to every piece of pasta and the rigatoni is fully al dente, about 2 minutes.
- 09
Remove the skillet from heat. Stir in the ¼ cup Parmigiano-Reggiano until melted and glossy.
- 10
Nestle the 2 piece burrata on top of the pasta. Let them sit undisturbed for 60–90 seconds — the residual heat will soften the outer shell and begin to melt the creamy interior.
- 11
Break open the burrata with a spoon at the table, scatter the 2 tbsp fresh basil leaves over the top, and serve immediately directly from the pan.
Adapted from public domain & community sources