Spicy Rigatoni
Spicy Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Spicy Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces canned crushed tomatoes
- 1/4 cup vodka
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 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 the pasta cooking water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Pour in the crushed tomatoes and bring to a simmer. Add the vodka and stir well. Reduce the heat to low and let the sauce simmer for 10-12 minutes, allowing the flavors to meld and the alcohol to cook off. Stir occasionally.
⏱️ 12 min
- 4
Stir in the heavy cream, butter, and 1 tablespoon of kosher salt. Continue to simmer for another 3-5 minutes, until the sauce slightly thickens and the butter is fully incorporated.
⏱️ 5 min
- 5
Add the cooked and drained rigatoni to the skillet with the sauce. Add the chopped fresh basil, grated Parmesan cheese, and black pepper. Toss to coat the pasta evenly.
⏱️ 2 min
- 6
If the sauce is too thick, add the reserved pasta cooking water, 1/4 cup at a time, until the desired consistency is reached. Continue to toss for 1-2 minutes to allow the pasta to absorb some of the sauce.
⏱️ 2 min
- 7
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rigatoni
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Spicy Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces canned crushed tomatoes
- 1/4 cup vodka
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 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 the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Pour in the crushed tomatoes and bring to a simmer. Add the vodka and stir well. Reduce the heat to low and let the sauce simmer for 10-12 minutes, allowing the flavors to meld and the alcohol to cook off. Stir occasionally.
⏱️ 12 min - 4
Stir in the heavy cream, butter, and 1 tablespoon of kosher salt. Continue to simmer for another 3-5 minutes, until the sauce slightly thickens and the butter is fully incorporated.
⏱️ 5 min - 5
Add the cooked and drained rigatoni to the skillet with the sauce. Add the chopped fresh basil, grated Parmesan cheese, and black pepper. Toss to coat the pasta evenly.
⏱️ 2 min - 6
If the sauce is too thick, add the reserved pasta cooking water, 1/4 cup at a time, until the desired consistency is reached. Continue to toss for 1-2 minutes to allow the pasta to absorb some of the sauce.
⏱️ 2 min - 7
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 1 min