Rigatoni With Roasted Tomato Vodka Sauce
The charred vegetables gives this sauce a slightly smokey flavor with more depth than a typical vodka sauce.
Ingredients
- ½ medium yellow onion, cut into wedges
- 6 plum tomatoes, quartered
- 3 large garlic cloves, peeled
- 1 tbsp (15 mL) olive oil
- ½ tsp (2 mL) salt, divided
- 1 lb. (450 g) rigatoni pasta
- ½ cup (125 mL) heavy cream
- ¼ cup (60 mL) vodka (see cook’s tip)
- 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus more for serving
- ¼ tsp (1 mL) red pepper flakes
- Optional: Chopped basil
Directions
- Set the oven to broil and place the oven rack at least 5" (13 cm) away from the heat.
- Separate the layers of onion and toss with the tomatoes, garlic, oil, and ¼ tsp (1 mL) of salt in a small bowl. Place the mixture on a broiler-safe baking sheet with the tomatoes cut-side up. Broil until lightly charred but not over-browned, 13–15 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions; drain.
- Add the cooked veggie mixture to a medium pot. Puree using the Flex+ Immersion Blender attachment on medium, gradually increasing to high until smooth, 2–3 minutes. Add the cream, vodka, Parmesan, red pepper flakes, and remaining salt. Blend on high for 1 minute.
- Simmer the sauce over medium-low heat for 7–8 minutes.
- Serve the sauce over the pasta and top with grated Parmesan and chopped basil, if you’d like.