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Rigatoni in Vodka Cream Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Pasta
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta
  • 12 oz (340 g) rigatoni pasta
  • Salt (for pasta water)
  • For the Vodka Cream Sauce
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon red chili flakes (optional, for a little heat)
  • ½ cup vodka
  • 1 can (28 oz) crushed tomatoes
  • Salt and black pepper, to taste
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, freshly grated
  • Fresh basil leaves (for garnish)

Instructions
 

  • Cook the Pasta : Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
  • Prepare the Sauce Base : In a large skillet or saucepan, heat olive oil and butter over medium heat. Add onion and cook until soft and translucent (5 minutes). Stir in garlic and red chili flakes, cooking for 30 seconds until fragrant.
  • Deglaze with Vodka : Carefully add vodka to the pan. Let it simmer for 2–3 minutes, allowing the alcohol to cook off and flavor to concentrate.
  • Add Tomatoes u0026 Simmer : Stir in crushed tomatoes. Season with salt and pepper. Simmer gently for 10 minutes, letting flavors meld.
  • Finish with Cream u0026 Cheese : Lower the heat and stir in heavy cream until fully combined. Mix in Parmesan cheese, stirring until melted into the sauce.
  • Combine Pasta u0026 Sauce : Add cooked rigatoni to the sauce. Toss until pasta is well-coated, adding reserved pasta water if needed to loosen the sauce.
  • Serve : Plate with extra Parmesan, fresh basil, and a drizzle of olive oil if desired.