Cottage Cheese Vodka Pasta Sauce
A smooth, creamy vodka tomato sauce blended with full-fat cottage cheese and Parmesan, then tossed with al dente rigatoni. Garlic, onion, red pepper flakes, and basil provide a savory, aromatic finish while adding depth to the rich tomato base.
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Ingredients
For the Sauce
- 1 cup full-fat cottage cheese preferably for a richer, creamier consistency
- 5 fresh garlic cloves finely minced
- 1/4 cup vodka
- 3 cups onion diced
- 1 can 15 ounces diced tomatoes, or whole peeled tomatoes crushed by hand
- 2 –3 tablespoons olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 can 6 ounces tomato paste
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
For the Pasta
- 1 pound rigatoni pasta such as Barilla
- 1 tablespoon salt
For Garnish
- 1/4 cup fresh basil chopped
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Warm the olive oil in a sauté pan over medium heat. Add the diced onion, minced garlic, 1/4 teaspoon salt, and crushed red pepper flakes.
- Cook for 2–3 minutes, stirring from time to time, until the onion becomes tender and the garlic is aromatic.
- While the aromatics cook, fill a large pot with 4–5 quarts of water and season it with the tablespoon of salt. Place the pot over heat and bring the water to a boil as the sauce is prepared.
- Add the tomato paste, canned tomatoes, and chopped basil to the sautéed onion and garlic mixture.
- Stir until thoroughly combined, then cook for approximately 5 minutes. Stir regularly so the tomato mixture does not adhere to the bottom of the pan.
- Transfer the cooked tomato mixture to a blender and add the cottage cheese.
- Blend on high speed for 1–2 minutes, or until completely smooth, creamy, and free of visible lumps. Set the blended sauce aside.
- Add the rigatoni to the boiling water and cook according to the package directions until al dente.
- While the pasta cooks, clean the sauté pan and return it to the stovetop over low to medium heat. Pour the blended tomato-cottage cheese sauce back into the pan, then stir in the 1/2 cup grated Parmesan.
- Heat gently, stirring occasionally, until the Parmesan has melted smoothly into the sauce.
- Pour in the vodka and allow the sauce to simmer for roughly 2 minutes so that some of the alcohol cooks off.
- Drain the al dente rigatoni thoroughly and transfer it directly to the pan containing the simmering vodka sauce.
- Stir and toss until every piece of pasta is evenly coated with the creamy tomato sauce. Serve hot with the additional grated Parmesan as garnish.