Rigatoni Vodka Recipe

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt to the boiling water.

Add 1 lb rigatoni and cook until very al dente — about 1–2 minutes less than package instructions (usually 9–11 minutes total). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the pasta cooking water. Drain the rigatoni and set aside; keep warm.

Sweat aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large deep skillet or sauté pan over medium heat. When the butter has melted and the oil shimmers, add 1 cup finely diced yellow onion. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add 4 cloves minced garlic and 1 teaspoon crushed red pepper flakes and cook until fragrant, about 30–45 seconds.

Bloom the tomato paste

Push the aromatics to the side, add 2 tablespoons tomato paste to the pan, and cook, stirring constantly, for 1–2 minutes until the paste darkens slightly — this deepens flavor.

Deglaze with vodka

Carefully add 1 cup vodka to the pan (it may flame briefly if using high heat; reduce heat if needed). Stir, scraping any browned bits from the pan, and simmer until the vodka is reduced by about half, 3–5 minutes. This step cooks off most of the alcohol while concentrating flavor.

Add tomatoes and simmer

Pour in 28 oz crushed tomatoes, stir to combine, and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, for 10–12 minutes to meld flavors and slightly thicken the sauce.

Finish with cream

Stir in 1 cup heavy cream, 1/2 teaspoon granulated sugar (optional), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Simmer gently for 2–3 minutes until the sauce is velvety and emulsified. Taste and adjust seasoning.

Add the drained rigatoni to the sauce pan. Toss gently to combine, adding up to 1/2 cup reserved pasta cooking water a little at a time to loosen and help the sauce cling to the pasta. Cook together over low heat for 1–2 minutes so pasta finishes cooking and absorbs sauce flavor.

Stir in 3/4 cup freshly grated Parmesan cheese and 1/4 cup torn fresh basil. Toss until cheese melts and sauce is glossy. If the sauce is too thick, add a splash more reserved pasta water.

Taste and adjust salt and pepper if needed. Transfer to a serving bowl or divide among plates. Finish with a drizzle (1 tsp) of extra-virgin olive oil and additional grated Parmesan and basil if desired.