Italian-American · main

Spicy Vodka Rigatoni with Burrata

Spicy Vodka Rigatoni with Burrata reads umami 5.8, richness 5.6 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Italian-American main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 2.9 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 5.8 · Richness 5.6 · Salinity 4.8 · Herbaceous 3.9 · Allium 3.6 · Sourness 2.5 · Sweetness 2.3 · Funk & Ferment 2.2 · Fruity 2.2 · Heat 1.9 · Nutty 1.8 · Floral 1.8 · Warm Spice 1.5 · Citrus 1.3 · Earthy 1.2 · Bitterness 1.1

What's in it (13)

• rigatoni pasta — 454 g
• salt — 30 g
• olive oil — 41 g
• garlic — 12 g
• red chili flakes — 5 g
• tomato paste — 170 g
• vodka — 79 g
• tomatoes — 794 g
• heavy cream — 237 g
• black pepper — 3 g
• parmesan cheese — 57 g
• buffalo mozzarella — 227 g
• basil — 15 g

Time & effort: about 36 min · effort: involved

Nutrition (per 100 g, engine-estimated): 187.9 kcal, 6.9 g protein, 7.7 g fat, 20.4 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Warm the olive oil in a large deep skillet over medium heat. Add the garlic and red pepper flakes; cook, stirring constantly, until fragrant and the garlic turns pale gold, about 1 minute — pull the pan off heat immediately if it starts to brown, since scorched garlic turns bitter.
2. Add the tomato paste and cook, stirring often and pressing it into the oil, until it darkens slightly and smells sweet rather than sharp, 2-3 minutes.
3. Pour in the vodka, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half and the sharp alcohol smell is gone, 2-3 minutes.
4. Stir in the crushed tomatoes, bring to a gentle simmer, and cook, stirring occasionally, until slightly thickened and the flavors meld, 12-15 minutes.
5. While the sauce simmers in step 4, bring a separate large pot of water to a boil and stir in the salt. Add the rigatoni and cook, stirring occasionally, until just shy of al dente, 9-10 minutes; reserve 1 cup of the pasta water, then drain.
6. Reduce the sauce to low heat; stir in the heavy cream and black pepper, and season with more salt to taste. Simmer gently until the sauce is silky and no longer looks broken, 2-3 minutes.
7. Add the drained rigatoni to the sauce along with 1/2 cup of the reserved pasta water; toss over low heat, adding more pasta water as needed, until the pasta is glossy and evenly coated, 1-2 minutes.
8. Remove the pan from the heat and stir in the Parmesan until melted and glossy.
9. Divide the pasta among bowls; top each with torn burrata and basil, finishing with a little more Parmesan and a pinch of red pepper flakes.

Dishes with a similar flavor shape

• One-Pot Creamy Tomato Basil Pasta — Italian-American
• Baked Ziti with Sausage and Ricotta — Italian-American
• Rigatoni alla Vodka with Italian Sausage — Italian-American
• Baked Tortellini in Creamy Tomato Sauce — Italian-American
• Chicken Parmesan Meatball and Ricotta Bake — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.