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Rigatoni alla vodka on a white bowl with a fork.

Copycat Il Fornaio Rigatoni alla Vodka

Chef Jenn
Copycat Il Fornaio Rigatoni alla Vodka is a creamy, dreamy pasta dish with tender rigatoni tossed in a rich tomato-vodka sauce. It’s classic Italian comfort food that tastes just like the restaurant version.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 6 servings
Calories 542 kcal

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

Serving: 1servingCalories: 542kcalCarbohydrates: 51gProtein: 13gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 57mgSodium: 371mgPotassium: 497mgFiber: 3gSugar: 7gVitamin A: 1071IUVitamin C: 7mgCalcium: 143mgIron: 2mg

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.

Keyword creamy vodka sauce, Il Fornaio copycat pasta, Italian pasta recipe, rigatoni alla vodka, rigatoni with vodka sauce
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