Spicy Rigatoni (Vodka Sauce)
Spicy Rigatoni (Vodka Sauce)
Ingredients
For the Pasta
- 1 pound rigatoni pasta, cooked al dente
- as needed salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely chopped
- 4 cloves garlic, minced, divided
- 7 ounces tomato paste
- 1/2 cup vodka
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red pepper flakes, plus more for garnish
- 4 tablespoons butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- to taste salt
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Add half of the minced garlic (2 cloves) to the pan and continue to sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Add the tomato paste to the pan. Spread it out and cook, stirring frequently, for 5-7 minutes, allowing it to caramelize. It should darken in color and develop a richer aroma.
⏱️ 7 min
- 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring and scraping up any browned bits from the bottom of the pan, until the vodka has completely reduced, about 3-5 minutes.
⏱️ 5 min
- 6
Stir in the heavy cream and 1 teaspoon of crushed red pepper flakes. Mix until the sauce is combined and smooth. Bring to a gentle simmer.
⏱️ 2 min
- 7
Add the remaining minced garlic (2 cloves) to the sauce. Season with salt to taste.
⏱️ 1 min
- 8
Add the cooked rigatoni, 4 tablespoons of butter, and a splash (about 1/4 cup) of the reserved pasta water to the sauce. Stir well to coat the pasta evenly and melt the butter. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min
- 9
Lower the heat to low. Add the 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese is melted and fully incorporated into the sauce, making it creamy.
⏱️ 2 min
- 10
Turn off the heat. Add a few more shakes of crushed red pepper flakes for extra heat and a generous amount of fresh chopped basil. Stir one last time.
⏱️ 1 min
- 11
Taste the pasta and adjust seasonings if needed. Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni (Vodka Sauce)
Ingredients
For the Pasta
- 1 pound rigatoni pasta, cooked al dente
- as needed salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely chopped
- 4 cloves garlic, minced, divided
- 7 ounces tomato paste
- 1/2 cup vodka
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red pepper flakes, plus more for garnish
- 4 tablespoons butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- to taste salt
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add half of the minced garlic (2 cloves) to the pan and continue to sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Add the tomato paste to the pan. Spread it out and cook, stirring frequently, for 5-7 minutes, allowing it to caramelize. It should darken in color and develop a richer aroma.
⏱️ 7 min - 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring and scraping up any browned bits from the bottom of the pan, until the vodka has completely reduced, about 3-5 minutes.
⏱️ 5 min - 6
Stir in the heavy cream and 1 teaspoon of crushed red pepper flakes. Mix until the sauce is combined and smooth. Bring to a gentle simmer.
⏱️ 2 min - 7
Add the remaining minced garlic (2 cloves) to the sauce. Season with salt to taste.
⏱️ 1 min - 8
Add the cooked rigatoni, 4 tablespoons of butter, and a splash (about 1/4 cup) of the reserved pasta water to the sauce. Stir well to coat the pasta evenly and melt the butter. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min - 9
Lower the heat to low. Add the 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese is melted and fully incorporated into the sauce, making it creamy.
⏱️ 2 min - 10
Turn off the heat. Add a few more shakes of crushed red pepper flakes for extra heat and a generous amount of fresh chopped basil. Stir one last time.
⏱️ 1 min - 11
Taste the pasta and adjust seasonings if needed. Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
⏱️ 1 min