Description
A quick, 30-minute weeknight pasta dish that combines rigatoni with a rich, creamy tomato-vodka sauce. It’s a crowd-pleaser that is easy to make, budget-friendly, and perfect for busy evenings.
Ingredients
Scale
- 1 pound (450g) rigatoni pasta
- 3 tablespoons (42g) unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 to 2 teaspoons red pepper flakes
- 2 tablespoons tomato paste
- 1/3 cup (80ml) vodka
- 1 can (28oz / 800g) crushed tomatoes
- 1 cup (240ml) heavy cream
- 1/2 cup fresh basil, chopped
- 1/2 cup (50g) freshly grated Parmesan cheese
- Salt and black pepper to taste
- Salt for pasta water
Instructions
- Prep ingredients: Dice onion, mince garlic, and grate Parmesan cheese.
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until fragrant but not browned.
- Add tomato paste to the skillet and cook for 1-2 minutes to toast it and deepen the flavor.
- Pour in vodka and let it simmer for 2 minutes to cook off the alcohol. Add crushed tomatoes, stir, and simmer for 3-4 minutes.
- Reduce heat to low. Slowly pour in heavy cream while stirring. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the drained pasta to the sauce. Toss to coat, adding reserved pasta water if the sauce is too thick.
- Stir in fresh basil and half of the Parmesan cheese. Taste and adjust salt and pepper.
- Serve immediately topped with remaining Parmesan, black pepper, and a drizzle of olive oil.
Notes
Save the starchy pasta water; it helps emulsify the sauce. Use fresh Parmesan only, as pre-grated contains anti-caking agents that make the sauce grainy. Remove the pan from heat before adding cheese to prevent separation. For a lighter version, substitute half-and-half for heavy cream. This recipe can be made gluten-free by using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 420
- Sugar: 6
- Sodium: 380
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 3
- Protein: 12
Keywords: rigatoni alla vodka, spicy pasta, weeknight dinner, easy pasta recipe, creamy tomato sauce, family dinner, Italian comfort food