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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.

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.

Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.

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.

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.

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.

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.

Taste and adjust seasoning with additional salt or red pepper flakes if desired. Serve immediately, garnished with fresh basil and extra grated Parmesan cheese.


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.

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.

Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.

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.

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.

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.

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.

Taste and adjust seasoning with additional salt or red pepper flakes if desired. Serve immediately, garnished with fresh basil and extra grated Parmesan cheese.
