Spicy Vodka Rigatoni with Peas
Spicy Vodka Rigatoni with Peas
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 2 tablespoons kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup vodka
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 cup frozen peas
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of generously 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 minced shallot and cook until softened, about 3-4 minutes.
⏱️ 4 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
Carefully pour in the vodka. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off. The sauce will thicken slightly.
⏱️ 3 min
- 5
Stir in the crushed tomatoes and 2 teaspoons of kosher salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 6
Uncover the sauce and stir in the heavy cream and grated Parmesan cheese. Mix until well combined and the cheese has melted into the sauce.
⏱️ 2 min
- 7
Add the drained rigatoni and frozen peas to the sauce. Toss to coat the pasta evenly. Add 1/2 cup of the reserved pasta cooking water, stirring constantly, until the sauce reaches your desired consistency. Add more pasta water, 1/4 cup at a time, if needed.
⏱️ 3 min
- 8
Taste and adjust seasoning with additional salt or red pepper flakes if desired. Serve immediately, garnished with fresh basil and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Vodka Rigatoni with Peas
For the Pasta
- 1 pound rigatoni pasta
- 2 tablespoons kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup vodka
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 cup frozen peas
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of generously 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 minced shallot and cook until softened, about 3-4 minutes.
⏱️ 4 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
Carefully pour in the vodka. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off. The sauce will thicken slightly.
⏱️ 3 min - 5
Stir in the crushed tomatoes and 2 teaspoons of kosher salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 6
Uncover the sauce and stir in the heavy cream and grated Parmesan cheese. Mix until well combined and the cheese has melted into the sauce.
⏱️ 2 min - 7
Add the drained rigatoni and frozen peas to the sauce. Toss to coat the pasta evenly. Add 1/2 cup of the reserved pasta cooking water, stirring constantly, until the sauce reaches your desired consistency. Add more pasta water, 1/4 cup at a time, if needed.
⏱️ 3 min - 8
Taste and adjust seasoning with additional salt or red pepper flakes if desired. Serve immediately, garnished with fresh basil and extra grated Parmesan cheese.
⏱️ 1 min