Spicy Rigatoni Alla Vodka Recipe

Boil pasta

Bring a large pot of water to a vigorous boil. Salt generously (about 1–2 tablespoons kosher salt). Add 1 lb rigatoni and cook until just shy of al dente (about 9–10 minutes, check package). Reserve 1 cup pasta cooking water, then drain rigatoni and set aside.

Sweat aromatics

While pasta cooks, heat 2 tbs extra-virgin olive oil and 1 tbs unsalted butter in a large sauté pan over medium heat. Add 1/2 cup finely diced onion and cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Add 4 minced garlic cloves and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant, do not brown.

Build sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add 1/2 cup vodka, increase heat to medium-high, and simmer 2–3 minutes to reduce and cook off most alcohol. Carefully add the 28 oz crushed tomatoes, stir to combine and reduce heat to low. Simmer sauce gently 10–12 minutes, stirring occasionally.

Finish with cream and seasoning

Lower heat to very low, stir in 3 tbs heavy cream, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If sauce seems too thick, add reserved pasta water in 1/4 cup increments to reach a silky, slightly clingy consistency.

Combine pasta and sauce

Add drained rigatoni directly into the sauce pan. Toss gently over low heat for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor. If needed, add up to the reserved 1 cup pasta water to loosen. Remove from heat.

Stir in 1/2 cup torn fresh basil and 3/4 cup finely grated pecorino romano directly into the pasta, tossing to coat. Taste and adjust with additional salt, pepper or red pepper flakes to taste. Serve hot, garnish each portion with extra basil leaves and a light sprinkle of pecorino.

Crispy Chicken Breast (add +8)

Pound 1 boneless skinless chicken breast to an even 1/2-inch thickness. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Dredge in 1/4 cup flour, dip into 1 beaten egg, and coat with 1/2 cup breadcrumbs. Heat 2–3 tbs olive oil in a medium skillet over medium-high heat. Fry chicken 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack to rest 5 minutes, then slice thinly on the bias and place atop plated rigatoni.

Meatballs (add +10)

If using pre-cooked meatballs, reheat in the simmering vodka-tomato sauce for 6–8 minutes so they take on the sauce flavor before combining with pasta. If making fresh meatballs, form 4 golf-ball sized meatballs, sear in a skillet until browned on all sides, then finish in sauce for 12–15 minutes until cooked through.