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Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, usually about 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water.

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Stir in the tomato paste and cook for another 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant.

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 and 2 teaspoons of kosher salt to the skillet. Stir well, bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.

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

Add the drained rigatoni pasta to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.


Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, usually about 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water.

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Stir in the tomato paste and cook for another 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant.

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 and 2 teaspoons of kosher salt to the skillet. Stir well, bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.

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

Add the drained rigatoni pasta to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.
