Creamy Rigatoni alla Vodka
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—creamy, just spicy enough, and perfect for an easy weeknight dinner or a special treat.
4
servings
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.
Notes
Vodka substitution: You can omit vodka or replace with a splash of white wine or water. The sauce will still be delicious.
Add-ins: Sauté pancetta or bacon with the shallots for a smoky touch, or stir in roasted veggies for a meatless variation.
Make-ahead: Sauce can be made up to 2 days ahead and refrigerated. Leftovers: Store pasta in an airtight container for up to 4 days. Stir in a splash of milk or water when reheating to restore creaminess.
Creamy sauces don't freeze perfectly—reheating may cause separation.
Nutrition
Calories: 630kcal | Carbohydrates: 64g | Protein: 18g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 540mg | Potassium: 420mg | Fiber: 4g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 3.5mg