Rigatoni alla Vodka


  • 2 tablespoons unsalted butter
  • 3 cloves medium
  • 2 tablespoons tomato paste
  • 14.5 ounces crushed tomatoes
  • 1/4 cup vodka
  • 12 ounces dry rigatoni pasta
  • 1 pinch red chile flakes
  • Salt and pepper
  • 1/2 cup heavy cream
  • 1/2 cup Pecorino Romano cheese
  • 1/2 cup fresh basil leaves
  • Put the butter in the pot, select Sauté, and adjust to Normal/Medium heat. When the butter has melted, add the garlic and cook until fragrant, 45 seconds. Add the tomato paste and cook, stirring frequently, until it begins to brown, 1 minute. Add the tomatoes and vodka and simmer for 1 minute to boil off some of the alcohol. Press Cancel.
  • Add the rigatoni, red chile flakes, 2 1/2 cups cold water, 1 teaspoon salt, and several grinds of black pepper. Lock on the lid, select the Pressure Cook function, and adjust to Low pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  • When the cooking time is up, quick-release the pressure. Remove the lid. Add the cream and stir to combine. Let the pasta stand in the pot, uncovered, for 5 minutes, stirring occasionally, to allow the sauce to thicken. Stir the cheese and basil into the pasta and season with salt and black pepper.
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