Clifton’s chef Andrew Pastore shares his recipes for Rigatoni a la Vodka.


6 1/2 oz fresh rigatoni pasta

6 oz marinara

5 ea cherry tomato cut in half

1 Tbsp chopped garlic

2 Tbsp peas

2 oz vodka

2 Tbsp Parmesan

4 oz heavy cream

2 g basil chiffonade

1 ½ T chopped mozzarella bocconcine

1 oz oil

1 oz butter

Salt and pepper to taste

Cook rigatoni in boiling salted water until al dente and reserve

In a saute pan, heat butter and oil until butter is melted

  1. Add tomatoes and blister them
  2. Then add garlic and cook until fragrant (no color).
  3. Off the fire, add vodka to saute pan, bring pan back to the stove and vodka (sauce will ignite) cook off until all fire in pan dies out.
  4. Add marinara and cream and bring to a simmer
  5. Add pasta, parmesan, and salt and pepper
  6. Top off with mozzarella and basil

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