Sbarro Rigatoni Ala Vodka

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sbarro Rigatoni Ala Vodka to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sbarro Rigatoni Ala Vodka, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 lbs. rigatoni
• 24 oz. canned tomato sauce (plain)
• 2 tablespoons olive oil
• 2 cloves fresh garlic, minced
• 1/2 teaspoon cracked red pepper
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1/2 quart heavy cream
• 1 1/2 oz. vodka
• 1 oz. grated Romano Cheese
• 1 oz. bacon bits
• 1/2 oz. Italian parsley, chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a medium sauce pan, heat oil until hot

Step 2: Technique & Execution

Add garlic and saute until golden brown

Step 3: Technique & Execution

Add tomato sauce, salt, red pepper, black pepper, and basil

Step 4: Technique & Execution

Cook over medium heat, stirring occasionally, until thoroughly heated

Step 5: Technique & Execution

Add heavy cream and vodka

Step 6: Technique & Execution

Stir to mix and cook for a few minutes