Vodka Rosé Risoni

Vodka Rosé Risoni
If pastina and vodka pasta had a baby.


  • 500g cherry tomatoes
  • 2 tbsp + 2 tbsp extra virgin olive oil
  • 350g risoni
  • 50g unsalted butter
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped or grated
  • ½ tsp chilli flakes
  • 100g double concentrate tomato paste (I like Mutti brand)
  • 2 tbsp vodka
  • 1 cup thickened/cooking cream
  • Salt flakes
  • ⅓ cup fresh basil leaves
  • Freshly grated Grana Padano or Parmigiano Reggiano, to serve

Serves 3-4


  1. Preheat oven to 200°C, and prepare a pot of boiling salty water for the pasta.
  2. In a baking tray, toss cherry tomatoes in olive oil and season with salt, then roast for 15 minutes until blistered and soft.
  3. Heat remaining olive oil and butter in a large pan on medium.
  4. Add shallots, garlic and chilli flakes and cook, stirring occasionally, until translucent.
  5. Add tomato paste and cook, stirring occasionally, until the colour deepens.
  6. Add vodka and stir constantly until the liquid has mostly evaporated.
  7. Add cream and stir until incorporated.
  8. Season to taste with a good pinch of salt and turn off the heat.
  9. Meanwhile, cook pasta until al dente, reserving 1 cup of pasta cooking liquid.
  10. Drain pasta and add to sauce with tomatoes, basil and ½ cup of pasta cooking liquid
  11. Taste and season with salt, add more pasta water if the sauce is too thick and serve with Parmesan. 

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