Creamy Vodka Pasta
Creamy Vodka Pasta
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1 1/2 cups heavy cream
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup pasta water, reserved
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. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallots and sauté for 3-4 minutes, until softened and translucent.
⏱️ 4 min
- 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant. This helps to deepen its flavor.
⏱️ 3 min
- 5
Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the pan. Continue to stir until the cream and tomato paste are fully combined, forming a smooth, orange-colored sauce.
⏱️ 2 min
- 6
Stir in the dried Italian herbs and red pepper flakes. Allow the sauce to simmer gently for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 7
Remove the skillet from the heat. Stir in 1/2 cup of freshly grated Parmesan cheese until it melts into the sauce and becomes smooth and creamy.
⏱️ 1 min
- 8
Add the cooked and drained rigatoni to the skillet with the sauce. Pour in about 1/4 cup of the reserved pasta water. Stir thoroughly, tossing the pasta until it is evenly coated with the sauce. Add more pasta water, a tablespoon at a time, if the sauce is too thick, until it reaches your desired consistency.
⏱️ 3 min
- 9
Serve immediately, garnished with additional freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Vodka Pasta
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1 1/2 cups heavy cream
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup pasta water, reserved
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. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallots and sauté for 3-4 minutes, until softened and translucent.
⏱️ 4 min - 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant. This helps to deepen its flavor.
⏱️ 3 min - 5
Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the pan. Continue to stir until the cream and tomato paste are fully combined, forming a smooth, orange-colored sauce.
⏱️ 2 min - 6
Stir in the dried Italian herbs and red pepper flakes. Allow the sauce to simmer gently for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 7
Remove the skillet from the heat. Stir in 1/2 cup of freshly grated Parmesan cheese until it melts into the sauce and becomes smooth and creamy.
⏱️ 1 min - 8
Add the cooked and drained rigatoni to the skillet with the sauce. Pour in about 1/4 cup of the reserved pasta water. Stir thoroughly, tossing the pasta until it is evenly coated with the sauce. Add more pasta water, a tablespoon at a time, if the sauce is too thick, until it reaches your desired consistency.
⏱️ 3 min - 9
Serve immediately, garnished with additional freshly grated Parmesan cheese.
⏱️ 1 min