If you love the authentic, high-end Italian food served at Il Fornaio, then you’re in luck because this copycat Il Fornaio Rigatoni alla Vodka tastes just like the restaurant’s original. For less than the price of one meal, you can make enough for the whole family. And I’ve made the recipe to be extra saucy, so grab some breadsticks and mop up all that delish sauce!
With locations across the country, Il Fornaio is a must-try eatery for Italian food lovers. But, their Rigatoni alla Vodka is an easy recipe that you can make at home.
Made from humble ingredients, the secret to this dish is a splash of white wine. You see, vodka cooks down and looses most of it’s flavor in the process. But a splash of dry white wine will bolster vodka’s flavor so that it shines through to the end.
The other secret is to use pancetta. You cook the pancetta, which is cured Italian bacon, until it’s crisp then fold it into the dish at the very end. Delish!
What You’ll love About Copycat Il Fornaio Rigatoni alla Vodka
- This dish is rich, creamy, velvety, and delicious.
- Crispy pancetta adds a delightful crunch and salty bite, enhancing the overall texture.
- It’s a versatile dish that can be dressed up for special occasions or served as a comforting weeknight dinner.
- This is a fairly straightforward dinner that can me made in 2 pans – 1 to boil the pasta and the other to make the sauce!
Ingredients
- Rigatoni pasta
- Olive oil
- Pancetta
- Shallot – Finely grated.
- Garlic – Finely grated.
- Crushed red chili flakes
- Tomato paste
- Vodka
- Dry white wine
- Heavy whipping cream
- Pecorino Romano cheese – Finely grated.
- Basil leaves
How To Make Copycat Il Fornaio Rigatoni alla Vodka
- Boil the rigatoni pasta in a large pot of salted water until 1 minute less than al dente. Save 2 cups of the cooking liquid, then drain the pasta and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the finely grated shallot and garlic, cooking until they are translucent and fragrant.
- Stir in the crushed red chili flakes and tomato paste, cooking over low heat at a bare simmer until the tomato thickens and darkens a bit in color, about 3 minutes.
- Add the vodka and white wine to the tomato paste mixture, then simmer for 2-3 minutes or until the sauce thickens.
- Add 1 cup of reserved pasta water and simmer for another 2-3 minutes to reduce a bit.
- Pour in the heavy whipping cream and bring to a gentle simmer, then add the rigatoni and mix well. Cook for 1-2 minutes to let the pasta absorb some of the sauce.
- Mix in the finely grated Pecorino Romano cheese until the sauce becomes smooth and creamy.
- Toss in the crispy pancetta and torn basil leaves before serving.
- Enjoy!
Step-By-Step Process
Heather’s Tried-And-True Tips
- Ensure the pancetta is crispy before adding it to the pasta to maintain its texture in the creamy sauce.
- If the sauce thickens too much upon cooling, loosen it with a splash of pasta water.
- Garnish with extra basil and Pecorino Romano for an added touch of freshness and flavor.
Make It A Meal
To turn your Copycat Il Fornaio Rigatoni alla Vodka into a full and hearty meal, pair it with a simple arugula salad dressed in lemon and olive oil, and some freshly baked garlic bread. Or, just scoop up a big portion, sprinkle more cheese over the top, and dig in!
Storage
Leftover Copycat Il Fornaio Rigatoni alla Vodka can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pasta in single-serving containers for easy reheating. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove or in the microwave, adding a splash of cream to refresh the sauce.
Copycat Il Fornaio Rigatoni alla Vodka
Ingredients
- 12 ounces dried pasta cooked 1 minute less than the package directions
- 3 -4 ounces pancetta sliced thinly
- 3 tablespoons olive oil
- 1 shallot finely grated or minced
- 3 cloves garlic finely grated or minced
- 1 pinch crushed red pepper flakes
- 6 ounces tomato paste 5-6 ounces is fine
- ½ cup vodka
- ¼ cup dry white wine
- 1 cup heavy whipping cream
- 4 – 5 large basil leaves
Instructions
- Boil the rigatoni pasta in a large pot of salted water until 1 minute less than al dente. Save 2 cups of the cooking liquid, then drain the pasta and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the finely grated shallot and garlic, cooking until they are translucent and fragrant.
- Stir in the crushed red chili flakes and tomato paste, cooking over low heat at a bare simmer until the tomato thickens and darkens a bit in color, about 3 minutes.
- Add the vodka and white wine to the tomato paste mixture, then simmer for 2-3 minutes or until the sauce thickens.
- Add 1 cup of reserved pasta water and simmer for another 2-3 minutes to reduce a bit.
- Pour in the heavy whipping cream and bring to a gentle simmer, then add the rigatoni and mix well. Cook for 1-2 minutes to let the pasta absorb some of the sauce.
- Mix in the finely grated Pecorino Romano cheese until the sauce becomes smooth and creamy.
- Toss in the crispy pancetta and torn basil leaves before serving.
- Enjoy!
Notes
- Ensure the pancetta is crispy before adding it to the pasta to maintain its texture in the creamy sauce.
- If the sauce thickens too much upon cooling, loosen it with a splash of pasta water.
- Garnish with extra basil and Pecorino Romano for an added touch of freshness and flavor.
Yum this was so good, I loved the addition of white wine. Hubby devoured it and we both enjoyed it for lunch the next day! Definitely keeping this one on dinner rotation.