Loading...

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.

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.

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

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.

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.

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.

Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is smooth and creamy.

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.

Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.


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.

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.

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

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.

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.

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.

Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is smooth and creamy.

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.

Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
