Once the Italians put vodka into a creamy tomato sauce, there was no going back.
See for yourself with our spicy rigatoni vodka recipe.
Before draining, ladle 1 cup pasta water into a large, heatproof bowl.
Greg DuPree
Drain cooked pasta, whisk cream into reserved pasta water, and set aside.
Melt butter with oil in a Dutch oven or other heavy-bottomed pot over medium.
Add garlic and cook, stirring constantly, for 1 minute.
Add vodka and cook, stirring constantly, until mixture is smooth, about 1 minute.
Stir until combined, about 1 minute, add pasta, and then toss to coat.
Serve topped with several more grinds of black pepper.
