Description
A creamy and comforting baked bucatini pasta dish with a rich vodka tomato sauce, loaded with melted mozzarella and Parmesan cheese, perfect for a satisfying dinner.
Ingredients
Scale
Pasta
- 12 ounces bucatini pasta
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese, divided
Toppings & Seasoning
- 2 cups shredded mozzarella cheese
- Salt and black pepper to taste
- Fresh basil, chopped, for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent the pasta from sticking.
- Cook Pasta: In a large pot of salted boiling water, cook the bucatini until just al dente. Drain the pasta and set it aside to use in the sauce.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 4 minutes until soft and translucent. Add minced garlic and crushed red pepper flakes and cook for another minute to release their flavors.
- Make Vodka Sauce: Carefully pour the vodka into the skillet and allow it to simmer until it reduces by half, about 2-3 minutes. Stir in the crushed tomatoes, season with salt and black pepper, and simmer for 10 minutes to develop the flavor. Then add the heavy cream and half the Parmesan cheese, cooking for an additional 2 minutes until the sauce is creamy and well combined.
- Combine Pasta and Sauce: Add the cooked bucatini into the skillet with the vodka sauce, tossing well to ensure every strand is coated. Transfer this mixture to the prepared baking dish, spreading it evenly.
- Add Cheese and Bake: Sprinkle the shredded mozzarella and remaining Parmesan cheese evenly over the pasta. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown on top. Allow to cool slightly before garnishing with freshly chopped basil and serving.
Notes
- Make sure not to overcook the bucatini; it should be slightly firm since it will continue cooking in the oven.
- Use good quality vodka and crushed tomatoes for the best flavor.
- If you prefer a milder dish, reduce or omit the crushed red pepper flakes.
- This dish can be prepared ahead of time and baked just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
