Rigatoni with Truffle Vodka Sauce

When I was growing up , Sunday nights were always pasta nights, specifically during the winter. It’s because of that, to me, there is nothing more comforting than a big bowl of pasta on cool days. Half the country is gearing up for a winter storm this week and this feels like the perfect meal to keep warm. The sauce is so creamy with a hint of earthiness from the truffle. It’s definitely a winner whether you’re by yourself or having friends over for dinner.

Entertaining tips:

1. Make the sauce ahead of time. Refrigerate for up to 3 days before serving or freeze for up to 3 months.

2. If you have leftovers, make an awesome pizza with the sauce.

Recipe:serves 4-6

Ingredients:

1 pound Rigatoni or any other short cut pasta

2 Tbsp olive oil

1 small yellow onion, roughly chopped

3 cloves of garlic, finely chopped

2 Tbsp tomato paste

1/4 cup vodka

1 28oz can diced San Marzano Tomatoes

1 tsp oregano

1/4 tsp chili flakes

1 tsp honey

1/4 cup heavy cream

2 balls of burrata (optional)

3-4 tsp truffle oil (depending on preference)

1 tsp salt

1/2 tsp black pepper

Directions:

1. In a large heavy bottom pan, heat oil over medium heat.

2. Add onions and garlic, and let cook for 3-4 minutes to soften.

3. Add tomato paste and stir in to onions and garlic.

4. Add vodka to mixture and stir into a paste, letting the alcohol cook off for 1-2 minutes

5. Add tomatoes, oregano, chili flakes, honey, salt, and pepper; stir to combine.

6. Cover with a lid and simmer on low for 20-30 minutes.

7. Remove pot from heat and let cool.

8. Once cool enough to handle, transfer sauce to a blender and puree until smooth.

9. Transfer sauce back to sauce pan. Add half and half and truffle oil to taste.

10. Cook pasta to your preference and add to sauce.

11. Garnish with a generous amount of burrata.

12. Serve warm and enjoy.