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A bowl of pasta with creamy red sauce.
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5 from 4 votes

Rigatoni alla Vodka

Rigatoni alla Vodka is the perfect dish for a cozy night in. It's creamy, tomatoey and incredibly easy to make, using simple pantry staples like, onions, garlic, tomato paste and a splash of your favorite vodka. Heavy cream and freshly grated parmesan cheese add a touch of decadence. It's a like warm hug in a bowl.
Prep Time10 minutes
Cook Time20 minutes
Course: dinner
Cuisine: Italian
Servings: 4
Calories: 612kcal

Ingredients

  • 1 lb rigatoni pasta
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup finely chopped yellow onion about 1/2 a medium onion
  • 3 large cloves garlic, grated
  • 1/2 cup tomato paste
  • 1/2 cup vodka
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese plus more for serving
  • kosher salt
  • 4-6 fresh basil leaves finely chopped
  • 1 teaspoons chopped Calabrian chilis or crushed red pepper flakes optional

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
  • In the meantime, heat the olive oil and butter in a large skillet over medium heat then add the chopped onion and garlic. Season with a generous pinch of kosher salt, sauté 4-5 minutes, stirring frequently until the onions are soft and translucent and the garlic is fragrant.
  • Next, add the tomato past, stirring often, until the paste is deeply red and starting to brown on the bottom of the pan, about 5 minutes.
  • Next, pour in the vodka, and continue stirring to incorporate, scraping up any browned bits from the bottom of the pan, cook 3-4 minutes until reduced by half. Reduce the heat to low then whisk in the heavy cream, basil leaves and reserved pasta water followed by the grated parmesan cheese.
  • Next, fold in the cooked pasta, and chopped chilis/crushed red pepper (optional) tossing gently until evenly combined. Note: The sauce should be creamy, velvety and cling to each piece of pasta. If the sauce is on the thin side continue cooking to reduce it down until it coats the pasta. If the sauce becomes too thick, add a splash of water or cream to loosen it back up. Taste and season the pasta with salt as needed. Divide between bowls and serve piping hot.

Notes

Storing and Re-heating Leftovers
 
  • Leftover rigatoni alla vodka can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.

Nutrition

Calories: 612kcal | Carbohydrates: 63g | Protein: 15g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 371mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1174IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 2mg