Creamy Spicy Rigatoni with Vodka Sauce
Creamy Spicy Rigatoni with Vodka Sauce
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Vodka Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 3 tablespoons tomato paste
- 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
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 teaspoon black pepper, freshly ground
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 pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, 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 and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This helps to deepen the flavor.
⏱️ 3 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 alcohol has cooked off and the liquid has reduced slightly.
⏱️ 3 min
- 6
Add the crushed tomatoes, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 7
Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is smooth and creamy.
⏱️ 2 min
- 8
Add the drained rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spicy Rigatoni with Vodka Sauce
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Vodka Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 3 tablespoons tomato paste
- 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
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 teaspoon black pepper, freshly ground
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 pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, 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 and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This helps to deepen the flavor.
⏱️ 3 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 alcohol has cooked off and the liquid has reduced slightly.
⏱️ 3 min - 6
Add the crushed tomatoes, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 7
Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is smooth and creamy.
⏱️ 2 min - 8
Add the drained rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min