A delightful twist on the classic vodka pasta, featuring a rich and creamy sauce paired with perfectly cooked rigatoni.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until golden brown.
Stir frequently to prevent the onions from sticking to the pan.
Stir in the crushed tomatoes, oregano, fresh basil, dried basil, salt, and pepper. Simmer for 30 minutes.
Cover the saucepan partially to prevent splattering while allowing the sauce to reduce.
In a skillet, melt 2 tablespoons of butter over medium heat.
Use a non-stick skillet for easier cleanup.
Add the sliced mushrooms and red pepper flakes. Sauté until the mushrooms are golden brown.
Avoid overcrowding the skillet to ensure even cooking of the mushrooms.
Carefully pour in the vodka and simmer for 5 minutes to cook off the alcohol.
Tilt the skillet slightly away from you when adding the vodka to prevent splashes.
Stir in the heavy cream and bring to a gentle simmer.
Do not boil the cream to maintain its smooth texture.
Combine the cream mixture with the tomato sauce and keep warm.
Stir well to ensure the flavors are evenly distributed.
Bring a large pot of salted water to a boil and cook the rigatoni until al dente.
Stir the pasta occasionally to prevent sticking.
Drain the pasta and toss with the remaining butter in a skillet.
Coating the pasta with butter enhances its flavor and prevents it from drying out.
Mix in half of the sauce and Parmesan cheese, then serve with additional sauce on top.
Garnish with extra Parmesan and fresh basil for a beautiful presentation.
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