Tender pasta, rich tomato cream, and a little vodka magic come together in this irresistible rigatoni alla vodka with tomato paste, cream, shallots, and parmesan. A cozy classic with a saucy twist.
Pasta night calling your name? Same. This rigatoni alla vodka is the kind of dish that quietly steals the show. It’s creamy (like, actually creamy), with just enough heat to make it interesting, and the kind of tomato depth that only happens when you take your time sautéing the paste. Toss in buttery goodness, a handful of cheese, and that slightly cheeky splash of vodka, and suddenly your Tuesday night is tasting pretty fancy. Pair it with a crisp glass of something cold or a hunk of bread to mop the bowl. You’ll want every last drop.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Rigatoni alla Vodka
Let’s be honest: sometimes you want comfort, but with a touch of “I definitely tried.” This is that pasta. No stress, just some stirring and a little sizzle.
- Ridiculously simple to make: You’ll mostly just chop, stir, and pause to smell that simmering garlic-tomato situation.
- Thick and silky sauce: That cream-butter-Parmesan combo clings to every pasta curve like it was meant to be.
- Flavor with a pulse: The vodka lifts everything, while red pepper flakes keep things interesting without knocking you over.
- Great any day of the week: It’s indulgent enough for Friday, but no judgments if you whip it up on a lazy Tuesday.
- Totally customizable: Add veggies, swap the pasta, ditch the vodka (but… why?); this one plays nicely with tweaks.
- Leftovers? Even better. Something happens in the fridge overnight. Don’t question it—just reheat and thank yourself.
Ingredient Notes
Just a few pantry regulars and fridge staples pull this all together. No secrets, no hard-to-pronounce “chef-y” stuff.
- Rigatoni: Its ridges are sauce magnets. Penne will work, but rigatoni really holds onto that creamy goodness.
- Extra-virgin olive oil: A smooth base to start your sauté. Use good stuff, since it sets the first layer of flavor.
- Shallots (or onion): Milder and sweeter than regular onion, chopped fine so they almost melt into the sauce.
- Garlic: Goes in just after the shallots. Don’t skip it, and don’t brown it. Burned garlic is a crime.
- Crushed red pepper flakes: For a whisper of heat. Add more if you like to feel alive.
- Tomato paste: The MVP. Cook it down until it deepens in color—it gives that magic slow-cooked flavor fast.
- Vodka: It won’t taste boozy, promise. It just smooths out the tomatoes and wakes up the whole sauce.
- Heavy cream: Makes it rich, silky, and turns the whole thing that pinky-tangerine color we love.
- Unsalted butter: Stirred in at the end, it emulsifies and makes things glossy. Yes, glossy pasta is a thing.
- Parmesan cheese: Freshly grated melts better and gives more flavor than pre-bagged bits. Don’t skimp here.
- Salt and pepper: Adjust at the very end. You’ll want to taste and tweak after the cheese goes in.
- Fresh basil: Totally optional, but a sprinkle at the end adds color and that fresh pop.
How To Make This Creamy Rigatoni alla Vodka
This comes together quickly, so I recommend lining up your ingredients, maybe pouring yourself a little glass, and getting cozy at the stove.
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Cook the rigatoni: Salt your water like the sea, bring it to a boil, and cook the pasta just shy of al dente. That last minute finishes in the sauce, so don’t forget to save a cup of that pasta water. Seriously. Don’t dump out the magic.
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Sauté shallots and garlic: Heat olive oil in a big skillet over medium. Add the shallots and cook until soft and translucent, about 4 to 5 minutes. Toss in the garlic and red pepper flakes for a minute more—you’ll know it’s ready when the kitchen starts smelling like you meant business.
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Tomato paste time: Stir in the paste and cook it down for a few minutes. The color will deepen, and it’ll seem a little thick and sticky (in a good way). If it looks like it’s starting to scorch, splash in some of that reserved pasta water.
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Deglaze with vodka: Carefully pour in the vodka—it might sizzle—then give it a good stir to loosen up any bits stuck to the pan. Let it cook for a minute or two to mellow.
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Add the cream: Lower the heat and stir in the heavy cream. Simmer gently for a few minutes until it’s a cohesive pinky-orange dream.
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Butter and cheese go in: Add the butter cubes and Parmesan, stirring until smooth. This is when the sauce gets glossy and extra luscious.
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Marry the pasta to the sauce: Add your mostly-cooked rigatoni and stir around to coat. If the sauce feels a little tight, loosen it a bit with that reserved pasta water, a splash at a time.
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Final seasoning and serve: Taste and sprinkle in salt and pepper as needed. Plate it up warm, with Parmesan and some basil leaves on top if you’re feeling fancy.
Storage Options
So, you’ve got leftovers (first of all, congrats). Let’s talk about keeping them tasty.
In the fridge, this pasta does beautifully for about 3 to 4 days. Keep it in an airtight container and it’ll stay creamy and flavorful. If it tightens up in the fridge (and it will), just stir in a small splash of milk or pasta water before reheating.
You can reheat on the stove or in the microwave. For the microwave method, use short bursts with stirring in between. I know, stirring is annoying when you’re hungry, but it keeps things from getting weird and overcooked.
Now, freezing? That’s where things get tricky. Cream sauces aren’t superstar freezers. They can separate when reheated. So, while it’s not wrong to freeze it, I’d only do it if you really had to—and maybe stir in a little extra cream while reheating.
Variations and Substitutions
Whether you’re out of something or just feeling creative, this pasta happily adapts. Here are a few tasty detours:
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Use penne or fusilli: If you can’t find rigatoni or just prefer something smaller, go with a short pasta with ridges.
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Swap the vodka out: You can leave it out entirely or swap it with a splash of white wine. The effect’s not exactly the same, but it still works.
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Add pancetta or bacon: Sauté some along with the shallots for a smoky, salty depth. It’s a little extra, and very worth it.
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Go meatless-but-hearty: Add roasted mushrooms or sautéed zucchini for a veggie-forward twist that still satisfies.
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Dial up the heat: A full teaspoon of red pepper flakes will bring some real personality to the dish if that’s your thing.
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Make it lighter: Sub half-and-half for heavy cream if you need to. It won’t be quite so rich, but still very comforting.
What to Serve with Creamy Rigatoni alla Vodka
This pasta can totally fly solo, but if you want a little something on the side (or on your plate first), here are some ideas.
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A simple green salad with a lemony vinaigrette. The sharp brightness cuts through the creaminess of the pasta in the best way. Plus, salad = balance, right?
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Crisped bread or garlic knots. Carb on carb is sometimes the right move. Something to sweep through the sauce at the end is borderline necessary.
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A seafood side. You could serve it with a light fish dish like pan-seared cod and rainbow chard. The flaky, buttery cod is a dreamy contrast to the rich sauce.
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A warm, brothy starter. Think comfort on comfort. Honestly, a cozy cup of broccoli cheddar soup wouldn’t be a bad idea before diving into pasta-ville.
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A chilled glass of something crisp. Wine, sparkling water, even a cold beer pairs beautifully with that deep tomato cream flavor.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this rigatoni alla vodka without the alcohol?
Absolutely. The vodka adds a certain sharpness and depth to the sauce, but the dish is still delicious without it. You can skip it entirely or replace it with a splash of white wine or even just a bit more pasta water to deglaze the pan. Just make sure to simmer the sauce a little longer to let the flavors come together.
What should I do if my sauce turns out too thick?
Happens to the best of us! This is why that reserved pasta water is gold. Just pour in a little at a time while stirring until the sauce loosens to your liking. It has starch, which helps the sauce stay glossy and clingy, not watery. If you’ve already tossed that water, a splash of cream or milk will work too.
Can I use onion instead of shallots?
Yes, go for it. A regular yellow onion works just fine. Shallots have a slightly sweeter, more delicate thing going on, but honestly, no one’s going to notice after all that cheese and cream. Just chop it finely so it softens down and blends into the sauce nicely.
Is this a good make-ahead recipe?
You can definitely make the sauce ahead of time and refrigerate it for 2–3 days. When ready to serve, just cook your pasta fresh, then reheat the sauce gently on the stove and combine. I wouldn’t make the full pasta dish ahead since reheating rigatoni in cream sauce takes a little finesse to stay perfect, but for a head start, prepping the sauce works wonderfully.
Creamy Rigatoni alla Vodka
Ingredients
Pasta & Sauce
- 12 oz (340 g) rigatoni or penne; dried
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 shallots finely chopped; or 1 small yellow onion
- 3 cloves garlic minced
- 1/2 tsp (0.5 tsp) crushed red pepper flakes or to taste
- 1/4 cup (60 g) tomato paste
- 1/4 cup (60 ml) vodka see notes for substitutions
- 3/4 cup (180 ml) heavy cream
- 3 tbsp (42 g) unsalted butter cut into cubes
- 3/4 cup (45 g) parmesan cheese finely grated, plus more for serving
- kosher salt and black pepper to taste
- fresh basil leaves for garnish, optional
Equipment
- Large pot
- Large skillet
- Ladle or measuring cup
- wooden spoon
Instructions
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook until just shy of al dente, according to package directions. Reserve 1 cup of pasta cooking water; drain the pasta.
- Sauté shallots and garlic: In a large skillet over medium heat, warm olive oil. Add chopped shallots with a pinch of salt. Cook, stirring, until softened and translucent, 4–5 minutes. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant, taking care not to brown.
- Tomato paste time: Add tomato paste and cook, stirring constantly, for 2–3 minutes until the paste deepens to a brick red hue, starting to caramelize (add a splash of pasta water if it sticks).
- Deglaze with vodka: Pour in vodka (careful—it may sizzle!) and scrape up any browned bits from the pan. Let bubble gently for 1–2 minutes to cook off most of the alcohol.
- Add cream: Lower heat to medium-low. Stir in heavy cream; mix thoroughly. Simmer for 2–3 minutes until the sauce is smooth, creamy, and slightly thickened.
- Add butter and cheese: Stir in butter cubes until melted and combined, then add parmesan cheese. Stir until sauce is glossy. Taste for seasoning.
- Combine pasta and sauce: Add drained rigatoni to the sauce and toss well to coat. If sauce seems too thick, add a splash of reserved pasta water until the desired consistency is reached.
- Final seasoning & serve: Taste and adjust salt and black pepper. Serve immediately, topped with extra parmesan and fresh basil if desired.
