Rigatoni alla Vodka with Burrata

Few dishes hit the balance between comfort and elegance the way this one does. Thick, ridged rigatoni catches every drop of a rich, silky vodka sauce — a sauce built layer by layer with guanciale, shallots, garlic, and slow-cooked tomato paste, then flambéed with vodka and finished with heavy cream. Tossed with Parmesan, brightened by fresh parsley, and crowned with burrata and a drizzle of olive oil, this is pasta at its most indulgent — simple, but deeply intentional.

Ingredients:

• ½ lb rigatoni pasta

• 2 oz guanciale, diced

• 1 small shallot, finely minced

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• Pinch of chili flakes

• 1 oz vodka

• ½ cup heavy cream

• ½ cup freshly grated Parmesan cheese (plus more for finishing)

• Fresh parsley, chopped (for garnish)

• 1 ball burrata cheese

• Olive oil, for finishing

• Salt, to taste

Steps:

• Build the Sauce Base: In a large pan over medium heat, render the guanciale until lightly crisp. Add the shallots, garlic, tomato paste, a pinch of chili flakes, and a little salt. Sauté gently until fragrant and caramelized.

• Deglaze and Flambé: Add the vodka to the pan and carefully flambé, allowing the alcohol to burn off. Stir to combine.

• Finish the Sauce: Lower the heat and stir in the heavy cream. Simmer briefly until the sauce thickens slightly.

• Toss and Serve: Add the cooked rigatoni to the sauce along with a splash of pasta water. Toss well, then fold in Parmesan and chopped parsley. Plate generously, topping with more Parmesan, a torn ball of burrata, a sprinkle of parsley, and a drizzle of olive oil.