Spicy Rigatoni Alla Vodka Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the rigatoni and cook until 1–2 minutes shy of package al dente timing (usually 9–11 minutes depending on brand). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy skillet or sauté pan over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and 1 teaspoon crushed red pepper flakes and cook another 30–45 seconds until fragrant, taking care not to brown the garlic.

Build tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize and remove raw flavor. Pour in 1 ounce vodka, stirring and scraping any browned bits, and let it reduce for about 90 seconds to cook off most alcohol.

Add the 28 ounces crushed tomatoes, 1 teaspoon sugar, and 1 teaspoon salt. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Finish with cream

Stir in 1 cup heavy cream and bring the sauce back to a gentle simmer. Taste and adjust seasoning with 1 teaspoon freshly ground black pepper and more salt if needed. Simmer 2–3 minutes until sauce is smooth and slightly thickened.

Add the drained rigatoni to the sauce and toss to coat over low heat. If the sauce seems too thick or the pasta needs loosening, add up to the reserved 1 cup pasta water, a few tablespoons at a time, tossing until you reach a glossy, clingy sauce that coats the rigatoni (you will likely use 1/4–1/2 cup).

Turn off the heat and stir in 3 ounces freshly grated Parmesan and optional 1 ounce Pecorino Romano until melted and fully incorporated. If sauce needs extra silkiness, add 1 tablespoon cold butter and stir until emulsified.

Taste and adjust seasoning. Transfer to a serving bowl or divide onto plates. Garnish with chiffonade of fresh basil and an extra pinch (about 1/4 teaspoon) of red pepper flakes if desired. Sprinkle additional Parmesan at the table.