Rigatoni alla Vodka

Silky, blush-pink and quietly luxurious — Rigatoni alla Vodka wraps ridged pasta in a creamy tomato sauce with a whisper of vodka and a shower of parmesan. It tastes like a restaurant favorite and cooks in about half an hour.

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Servings

4 servings

Calories

620

Ingredients

• 12 oz (340 g) rigatoni pasta
• 2 tablespoons olive oil
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon red chili flakes
• 1/3 cup vodka
• 1 can (14 oz / 400 g) crushed tomatoes
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan, plus extra to serve
• 1 tablespoon butter
• Salt and black pepper to taste
• 1/4 cup chopped fresh basil

Instructions

1. Cook the rigatoni in a large pot of salted boiling water until just shy of al dente. Reserve 1 cup of pasta water, then drain.
2. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 3 minutes until soft, then stir in the garlic and chili flakes for 30 seconds.
3. Add the tomato paste and cook, stirring, for 2 minutes until it darkens to a brick red — this caramelizing step deepens the flavor.
4. Pour in the vodka and let it bubble for 2 minutes, scraping up any browned bits, until most of the alcohol has cooked off.
5. Stir in the crushed tomatoes and simmer for 10 minutes until the sauce thickens slightly.
6. Lower the heat and pour in the cream, stirring until the sauce turns a soft blush pink. Simmer 2 more minutes.
7. Add the rigatoni, butter, and Parmesan, tossing with splashes of pasta water until the sauce coats every tube glossy and thick.
8. Season to taste, serve in warm bowls, and finish with extra Parmesan and fresh basil.

Pro tips

• Cook the tomato paste until it darkens — skipping this step leaves the sauce tasting raw and flat.
• The vodka does not make the dish taste boozy; it releases flavors from the tomatoes that water alone cannot.
• Use heavy cream, not milk, so the sauce stays rich and does not split.
• Rigatoni's ridges and hollow center hold the sauce beautifully — penne is the best substitute.

Frequently asked questions