Rigatoni alla vodka is a simple, restaurant-quality dish anyone can make!
Tangy tomato, heavy cream, and the subtle depth of vodka create the most delicious pasta sauce. It clings perfectly to every ridge of the chewy rigatoni.
Finish it with fresh basil and a shower of Parmesan, and you’ll beg for seconds.
Whether you’re hosting a dinner party or treating yourself, this classic is always sure to please!
Why You’ll Love This Rigatoni Alla Vodka
Time Saver: From start to finish, this popular Italian-American dish comes together in about 20 minutes (30 at most).
Effortlessly Elegant: This recipe strikes a perfect balance between simplicity and elegance. It will impress all your dinner guests, guaranteed!
Comfort Food: With its creamy sauce, al dente pasta, and nutty Parmesan, this classic is the ultimate comfort food. Perfect for a cozy night in!
Customizable: Add savory pancetta, grilled chicken, or sautéed mushrooms. You can also adjust the spiciness to your liking.
Ingredients
- Rigatoni: The hearty ridges are perfect for absorbing the flavorful sauce.
- Extra-Virgin Olive Oil: For sautéing.
- Shallots & Garlic: Aromatics that infuse the sauce with more depth of flavor.
- Crushed Red Pepper Flakes: A small pinch for a subtle hint of heat.
- Tomato Paste: For a more intense tomato flavor.
- Vodka: The star of the sauce! It adds complexity and enhances the flavor.
- Heavy Cream & Butter: Ensure the sauce has a luxurious, velvety texture.
- Parmesan Cheese: Delivers a nutty, salty richness that amplifies the dish.
- Fresh Basil Leaves: For garnish. It adds a bright, fresh flavor that cuts through all the richness.
How to Make Rigatoni Alla Vodka
What makes this pasta dish so special?
The creamy tomato sauce with just a hint of heat from the red pepper flakes is absolutely addictive.
And the vodka? Sure, it’s not overpowering, but it quietly does its job, pulling all the flavors together in the most impressive way.
Add a shower of Parmesan and a touch of fresh basil, and suddenly, you’re a rockstar chef in your own kitchen.
Here are the steps:
1. BOIL pasta in salted water until 1 minute before al dente. Reserve 1 cup of pasta water, drain, and set aside.
2. HEAT the olive oil in a skillet over medium heat. Sauté the shallots for 4–5 minutes until softened. Add the garlic and red pepper flakes, stirring for 1 minute until fragrant.
3. COOK the tomato paste for 4–5 minutes, stirring constantly, until it darkens and caramelizes. Add a splash of pasta water if needed.
4. DEGLAZE with the vodka and cook for 1–2 minutes until reduced.
5. STIR in the heavy cream. Simmer for 3–4 minutes, then mix in the butter and Parmesan until smooth.
6. TOSS the rigatoni in the sauce until coated. Adjust consistency with reserved pasta water as needed.
7. SEASON with salt and pepper. Serve with extra Parmesan and fresh basil. Enjoy!
Tips For the Best Rigatoni Alla Vodka
What I love about this dish is that it’s a crowd-pleaser but also perfect for a quiet night in.
Plus, it’s not fussy—it’s approachable but still feels like a treat every single time.
It’s the kind of recipe that reminds me why I love to cook in the first place: simple ingredients and incredible results.
And with these tips, your pasta will be *chef’s kiss* every time!
- Salt properly. Use about 1-2 tablespoons of salt per pound of pasta for perfect seasoning.
- Cook to before al dente. Cook the pasta until just before al dente. It will continue cooking slightly when tossed with the hot sauce.
- Reserve some pasta water. Always reserve more pasta water than you think you’ll need. It’s essential for achieving the perfect sauce consistency.
- Quality matters. For the best results, use good-quality vodka. Also, let it cook off for the full recommended time to eliminate a strong alcohol flavor.
- Use room temp dairy. To keep it from splitting in the hot sauce, get the cream and butter out early.
- Grate fresh cheese. Pre-grated cheese doesn’t melt as well and won’t taste as fresh.
- Caramelize the tomato paste. This step is crucial for developing a deep, rich flavor.
- Recipe variations. Add grilled chicken, sautéed shrimp, or crispy pancetta for protein. Incorporate sautéed mushrooms, substitute white onion for shallots, or add fresh cherry tomatoes for texture.
How to Store
If you’re looking for an excuse to stay in tonight, here it is.
You just need a bowl of this, some crusty bread for mopping up the sauce, and your evening is officially made.
Worried about leftovers? Don’t be! It stores pretty well.
To Store: Place cooled leftovers in an airtight container and refrigerate for 2-3 days. If possible, store the sauce on its own and serve with fresh pasta.
To Reheat: For the best results, reheat on the stovetop over medium-low heat. Add a splash of water, milk, or broth to loosen the sauce. Alternatively, microwave in a covered dish with a small amount of liquid, stirring every 30 seconds until evenly heated.
Note: Due to the cream in the sauce, I don’t recommend freezing this dish.
More Hearty Pasta Dishes You’ll Love
Penne Bolognese
Spaghetti Arrabbiata
Tortellini al Forno
Butternut Squash Pasta Carbonara
Rigatoni Alla Vodka
6
servings5
minutes15
minutes754
kcalRigatoni alla vodka is a popular dish featuring a rich tomato-vodka sauce, al dente pasta, and Parmesan cheese. It’s quick, easy, and oh-so-comforting!
Ingredients
1 pound dry rigatoni
2 tablespoons extra-virgin olive oil
2 large shallots onion, finely chopped
3-4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (6 ounce) can tomato paste
1/4 cup vodka
2 cups heavy cream, room temperature
1/4 cup unsalted butter, cubed
1 cup freshly grated Parmesan cheese, plus more for garnish
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until 1 minute before al dente. Reserve 1 cup of pasta water, drain, and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped shallots and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and crushed red pepper flakes, stirring constantly for 1 minute until fragrant.
- Add the tomato paste and cook, stirring constantly, for 4-5 minutes. The paste should darken slightly in color and caramelize, deepening the flavor. If it looks like it’s burning, add a splash of pasta water.
- Carefully pour in the vodka, stirring to deglaze the skillet. Cook for 1-2 minutes until the vodka reduces.
- Reduce the heat to low and add in the heavy cream. Stir and simmer for 3-4 minutes, then mix in the butter and Parmesan cheese. Mix until the sauce is smooth and evenly combined.
- Then, add the cooked rigatoni and toss until well coated. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
- Taste and season with salt and pepper. Serve immediately with extra Parmesan cheese and fresh basil. Enjoy!
Notes
- Cook the pasta until just before al dente. It will continue cooking slightly when tossed with the hot sauce.
- To keep it from splitting in the hot sauce, get the cream and butter out early. It should be at room temp.
- For the best results, use good-quality vodka. Also, let it cook off for the full recommended time to eliminate a strong alcohol flavor.
