Spicy Rigatoni
Spicy Rigatoni
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 3 garlic, cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for topping
- 1/2 box rigatoni, (about 8 ounces)
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the chopped onion and minced garlic to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 7 min
- 3
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min
- 4
Carefully pour in the vodka. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the alcohol to cook off and the sauce to slightly reduce.
⏱️ 3 min
- 5
Reduce the heat to low, then stir in the heavy cream and 1/4 cup of grated Parmesan cheese. Mix well until the cheese is melted and the sauce is smooth and combined.
⏱️ 2 min
- 6
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente (typically 10-12 minutes).
⏱️ 12 min
- 7
While the pasta cooks, season the sauce with red pepper flakes, salt, and black pepper to your desired taste. Stir well and taste, adjusting seasonings as needed.
⏱️ 2 min
- 8
Once the rigatoni is cooked, drain it thoroughly, reserving about 1/4 cup of pasta water if the sauce needs thinning. Add the drained rigatoni directly into the skillet with the sauce.
⏱️ 1 min
- 9
Toss the pasta with the sauce until every piece of rigatoni is evenly coated. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 10
Serve the spicy rigatoni immediately, garnished with additional grated Parmesan cheese on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 3 garlic, cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for topping
- 1/2 box rigatoni, (about 8 ounces)
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the chopped onion and minced garlic to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 7 min - 3
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min - 4
Carefully pour in the vodka. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the alcohol to cook off and the sauce to slightly reduce.
⏱️ 3 min - 5
Reduce the heat to low, then stir in the heavy cream and 1/4 cup of grated Parmesan cheese. Mix well until the cheese is melted and the sauce is smooth and combined.
⏱️ 2 min - 6
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente (typically 10-12 minutes).
⏱️ 12 min - 7
While the pasta cooks, season the sauce with red pepper flakes, salt, and black pepper to your desired taste. Stir well and taste, adjusting seasonings as needed.
⏱️ 2 min - 8
Once the rigatoni is cooked, drain it thoroughly, reserving about 1/4 cup of pasta water if the sauce needs thinning. Add the drained rigatoni directly into the skillet with the sauce.
⏱️ 1 min - 9
Toss the pasta with the sauce until every piece of rigatoni is evenly coated. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 10
Serve the spicy rigatoni immediately, garnished with additional grated Parmesan cheese on top.
⏱️ 1 min