Spicy Rigatoni
Spicy Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 2 tablespoons kosher salt, for pasta water
For the Spicy Cream Sauce
- 1/4 cup olive oil
- 1/2 yellow onion, finely diced
- 4 garlic, cloves, minced
- 6 ounces tomato paste
- 1 teaspoon red pepper flakes, or more, to taste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the tomato paste. Cook, stirring frequently, for 5-7 minutes, until the tomato paste darkens in color and begins to caramelize, developing a richer flavor.
⏱️ 7 min
- 5
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the vodka has mostly evaporated and the alcohol smell has cooked off.
⏱️ 3 min
- 6
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, butter, kosher salt, and black pepper. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and is well combined.
⏱️ 5 min
- 7
Add the drained rigatoni to the skillet with the sauce. Toss to coat the pasta thoroughly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 2 tablespoons kosher salt, for pasta water
For the Spicy Cream Sauce
- 1/4 cup olive oil
- 1/2 yellow onion, finely diced
- 4 garlic, cloves, minced
- 6 ounces tomato paste
- 1 teaspoon red pepper flakes, or more, to taste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the tomato paste. Cook, stirring frequently, for 5-7 minutes, until the tomato paste darkens in color and begins to caramelize, developing a richer flavor.
⏱️ 7 min - 5
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the vodka has mostly evaporated and the alcohol smell has cooked off.
⏱️ 3 min - 6
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, butter, kosher salt, and black pepper. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and is well combined.
⏱️ 5 min - 7
Add the drained rigatoni to the skillet with the sauce. Toss to coat the pasta thoroughly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min