Rigatoni Vodka Recipe

Boil water and cook pasta

Bring 4 cups of water to a rapid boil in a large pot. Add 1 tablespoon of salt. Add 1 lb rigatoni and cook, stirring occasionally, until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the rigatoni and set aside.

Sweat aromatics

In a large skillet or sauté pan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and the oil is shimmering, add 1 cup finely diced onion. Cook, stirring occasionally, until the onion is translucent and just beginning to brown at the edges, about 6–8 minutes. Add 3 cloves minced garlic and 1 teaspoon crushed red pepper flakes and cook until fragrant, about 30 seconds.

Bloom tomato paste

Stir in 3 tablespoons tomato paste and cook, stirring, 2–3 minutes until it darkens slightly. This deepens the tomato flavor.

Deglaze with vodka

Carefully add 1/2 cup vodka to the pan (stand back as it may flame briefly). Allow the vodka to simmer and reduce by about half, 2–3 minutes, to cook off most of the alcohol and concentrate flavor.

Add tomatoes and simmer

Pour in the 28 oz crushed tomatoes, stir to combine, and bring to a gentle simmer. Add 1/2 teaspoon sugar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Reduce heat to low and simmer, uncovered, 10–12 minutes, stirring occasionally, until the sauce thickens slightly.

Finish with cream

Stir in 3/4 cup heavy cream and continue to simmer 2–3 minutes until the sauce is silky and uniform in color. Taste and adjust seasoning with additional salt or pepper if needed.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the vodka sauce over low heat. Gently toss to coat, adding up to 1/2 cup reserved pasta cooking water as needed to loosen and emulsify the sauce so it clings to the pasta. Heat together 1–2 minutes until everything is hot.

Add gorgonzola and serve

Remove from heat. Crumble 4 oz gorgonzola over the hot pasta and gently fold so some melts and creates pockets of tangy flavor—leave some visible crumbles for texture. If using, sprinkle 1/4 cup freshly grated Parmesan and tear 4 basil leaves over the top. Serve immediately, passing extra gorgonzola or Parmesan at the table.