Copycat Il Fornaio Rigatoni Alla Vodka
Add Preferred SourceIf you love the authentic, high-end Italian food served at Il Fornaio, then you’re in luck because this copycat Il Fornaio Rigatoni alla Vodka tastes just like the restaurant’s original. For less than the price of one meal, you can make enough for the whole family. And I’ve made the recipe to be extra saucy, so grab some breadsticks and mop up all that delish sauce!
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With locations across the country, Il Fornaio is a must-try eatery for Italian food lovers. But, their Rigatoni alla Vodka is an easy recipe that you can make at home.
Made from humble ingredients, the secret to this dish is a splash of white wine. You see, vodka cooks down and looses most of it’s flavor in the process. But a splash of dry white wine will bolster vodka’s flavor so that it shines through to the end.
The other secret is to use pancetta. You cook the pancetta, which is cured Italian bacon, until it’s crisp then fold it into the dish at the very end. Delish!
Ingredients
- Rigatoni pasta
- Olive oil
- Pancetta
- Shallot – Finely grated.
- Garlic – Finely grated.
- Crushed red chili flakes
- Tomato paste
- Vodka
- Dry white wine
- Heavy whipping cream
- Pecorino Romano cheese – Finely grated.
- Basil leaves
How To Make Copycat Il Fornaio Rigatoni Alla Vodka
Scroll down for the full recipe card with exact measurements and printable instructions.
Boil the rigatoni in a large pot of well-salted water until it is about 1 minute shy of al dente. Scoop out 2 cups of the pasta cooking water using a heatproof measuring cup, then drain the pasta and set it aside.
Heat the olive oil in a wide skillet over medium heat. Add the finely grated shallot and garlic, stirring with a silicone spatula until they turn soft, translucent, and fragrant.
Stir in the crushed red chili flakes and tomato paste. Lower the heat and cook at a gentle simmer until the tomato paste thickens slightly and deepens in color, about 3 minutes. A flat-edged spatula helps keep the paste from sticking to the pan.
Pour in the vodka and white wine, then simmer for 2 to 3 minutes until the sauce reduces and smooths out.
Add 1 cup of the reserved pasta water and simmer for another 2 to 3 minutes to loosen the sauce and build flavor.
Pour in the heavy whipping cream and bring the sauce to a gentle simmer. Add the rigatoni and toss well using tongs so the pasta gets fully coated. Cook for 1 to 2 minutes so the noodles absorb some of the sauce.
Stir in the finely grated Pecorino Romano cheese using a microplane grater to keep the sauce silky and smooth.
Fold in the crispy pancetta and torn basil leaves just before serving, then taste and adjust seasoning as needed. Serve hot and enjoy.
Chef Jenn’s Tips
- Ensure the pancetta is crispy before adding it to the pasta to maintain its texture in the creamy sauce.
- If the sauce thickens too much upon cooling, loosen it with a splash of pasta water.
- Garnish with extra basil and Pecorino Romano for an added touch of freshness and flavor.
Make It A Meal
To turn your Copycat Il Fornaio Rigatoni alla Vodka into a full and hearty meal, pair it with a simple arugula salad dressed in lemon and olive oil, and some freshly baked garlic bread. Or, just scoop up a big portion, sprinkle more cheese over the top, and dig in!
Storage
Leftover Copycat Il Fornaio Rigatoni alla Vodka can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pasta in single-serving containers for easy reheating. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove or in the microwave, adding a splash of cream to refresh the sauce.
Copycat Il Fornaio Rigatoni alla Vodka
Ingredients
- 12 ounces dried pasta cooked 1 minute less than the package directions
- 3 -4 ounces pancetta sliced thinly
- 3 tablespoons olive oil
- 1 shallot finely grated or minced
- 3 cloves garlic finely grated or minced
- 1 pinch crushed red pepper flakes
- 6 ounces tomato paste 5-6 ounces is fine
- ½ cup vodka
- ¼ cup dry white wine
- 1 cup heavy whipping cream
- 1/2 cup pecorino romano cheese grated
- 4 – 5 large basil leaves
Instructions
- Boil the rigatoni pasta in a large pot of salted water until 1 minute less than al dente. Save 2 cups of the cooking liquid, then drain the pasta and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the finely grated shallot and garlic, cooking until they are translucent and fragrant.
- Stir in the crushed red chili flakes and tomato paste, cooking over low heat at a bare simmer until the tomato thickens and darkens a bit in color, about 3 minutes.
- Add the vodka and white wine to the tomato paste mixture, then simmer for 2-3 minutes or until the sauce thickens.
- Add 1 cup of reserved pasta water and simmer for another 2-3 minutes to reduce a bit.
- Pour in the heavy whipping cream and bring to a gentle simmer, then add the rigatoni and mix well. Cook for 1-2 minutes to let the pasta absorb some of the sauce.
- Mix in the finely grated Pecorino Romano cheese until the sauce becomes smooth and creamy.
- Toss in the crispy pancetta and torn basil leaves before serving.
- Enjoy!
Notes
Chef Jenn’s Tips
- Ensure the pancetta is crispy before adding it to the pasta to maintain its texture in the creamy sauce.
- If the sauce thickens too much upon cooling, loosen it with a splash of pasta water.
- Garnish with extra basil and Pecorino Romano for an added touch of freshness and flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Yum this was so good, I loved the addition of white wine. Hubby devoured it and we both enjoyed it for lunch the next day! Definitely keeping this one on dinner rotation.