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Ingredients
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Pasta & Prep
Spicy Vodka Sauce
Finishes & Garnish
Method
Pasta & Prep
Bring pasta water to a boil
In a large pot, bring 4 L of water to a rolling boil. Add 2 tablespoons kosher salt. This will season the pasta.
Cook the mezzo rigatoni
Add 12 oz mezzo rigatoni to the boiling water and cook until al dente according to package directions (typically 9–11 minutes). Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside.
Spicy Vodka Sauce
Sweat aromatics
While the pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. When the butter melts and the pan is shimmering, add 1 cup finely diced yellow onion. Sauté until translucent, about 5–6 minutes, stirring occasionally.
Add garlic and heat
Add 4 minced garlic cloves and 1 teaspoon crushed red pepper flakes to the skillet. Cook for 30–45 seconds until fragrant, taking care not to brown the garlic.
Bloom tomato paste and deglaze
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in 1 fl oz vodka (about 2 tablespoons) and simmer 1–2 minutes to let the alcohol cook off, scraping any browned bits from the pan.
Build the sauce
Add one 28 oz can crushed tomatoes to the skillet, stir to combine, and bring the sauce to a low simmer. Reduce heat to medium-low and simmer gently 8–10 minutes to thicken slightly.
Finish with cream and cheese
Lower heat to medium-low, stir in 1 cup heavy cream until incorporated. Add 1 cup grated Parmesan cheese and stir until melted and smooth. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Simmer 2–3 minutes more to meld flavors. If the sauce is too thick, loosen with up to 1/2 cup reserved pasta water, adding a few tablespoons at a time to reach desired consistency.
Add basil
Stir in 2 tablespoons chopped fresh basil off heat.
Combine & Serve
Toss pasta with sauce
Add the drained mezzo rigatoni to the skillet with the vodka sauce. Toss gently over low heat for 1–2 minutes until the pasta is evenly coated and heated through. If needed, add more reserved pasta water (up to 1/2 cup) to help the sauce cling to the pasta.
Plate and garnish
Divide pasta among 4 plates (serves 4). Sprinkle each portion with additional Parmesan (about 1/4 cup total), a light drizzle of olive oil, and optional extra 1/4 teaspoon red pepper flakes for more heat. Finish with a few torn basil leaves if desired.