Creamy Butternut Squash Vodka Rigatoni

Creamy Butternut Squash Vodka Rigatoni

Silky, flame-kissed butternut squash melds with a smoky tomato vodka sauce to coat every ridge of al dente rigatoni in deep, warming flavour. The finished bowl glows a rich amber-orange, crowned with a swirl of plant-based cream and a dusting of smoked paprika. Hearty enough for a midweek dinner yet impressive enough for a dinner-party table.

Ingredients
[ ] 400 g rigatoni
[ ] 600 g butternut squash, peeled and cut into 2 cm cubes
[ ] 1 medium white onion, finely diced
[ ] 4 garlic cloves, minced
[ ] 3 tablespoons olive oil
[ ] 60 ml vodka
[ ] 400 g tin of chopped tomatoes
[ ] 2 tablespoons tomato purée
[ ] 200 ml unsweetened oat cream (or cashew cream)
[ ] 1 teaspoon smoked paprika
[ ] ½ teaspoon dried chilli flakes, plus extra to serve
[ ] 1 teaspoon caster sugar
[ ] Salt and black pepper, to taste
[ ] Small handful of fresh basil leaves, to serve
[ ] Extra virgin olive oil, to drizzle

Instructions
[ ] 1. Heat 2 tablespoons of the olive oil in a large, deep frying pan or sauté pan over a medium-high heat.
[ ] 2. Add the butternut squash cubes in a single layer and cook, turning occasionally, for 8–10 minutes until golden and caramelised on the edges.
[ ] 3. When the squash is golden, transfer it to a plate and set aside.
[ ] 4. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan.
[ ] 5. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 6–7 minutes until soft and translucent.
[ ] 6. When the onion is soft, add the minced garlic, smoked paprika and chilli flakes. Stir for 1–2 minutes until fragrant.
[ ] 7. Pour in the vodka. Leave it to bubble and reduce for 2 minutes, stirring to deglaze the pan.
[ ] 8. When the vodka has reduced, stir in the chopped tomatoes and tomato purée. Add the reserved butternut squash.
[ ] 9. Simmer the sauce, uncovered, over a medium-low heat for 15 minutes until the squash is completely tender.
[ ] 10. While the sauce simmers, bring a large pot of well-salted water to the boil.
[ ] 11. When the water boils, add the rigatoni and cook according to the packet instructions until al dente.
[ ] 12. When the rigatoni is al dente, reserve 150 ml of the pasta cooking water.
[ ] 13. Drain the rigatoni.
[ ] 14. When the squash is tender, use a potato masher or the back of a wooden spoon to crush roughly half the squash into the sauce, leaving some chunks for texture.
[ ] 15. Stir in the oat cream and caster sugar. Season generously with salt and black pepper. Simmer for 3 minutes until the sauce is thick and glossy.
[ ] 16. When the sauce is thick and glossy, add the drained rigatoni to the pan. Toss to coat, adding splashes of the reserved pasta water to loosen the sauce to a silky consistency.
[ ] 17. Divide between warmed bowls. Drizzle with extra virgin olive oil, scatter over fresh basil and a pinch of chilli flakes, and serve immediately.
[ ] 18. To store, leave to cool completely and refrigerate in an airtight container for up to 3 days.
[ ] 19. Reheat gently in a pan with a splash of water, stirring until piping hot.

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