Rigatoni Alla Vodka Recipe
Creamy tomato-vodka sauce with parmesan and basil
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Ingredients
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Pasta
Vodka Tomato Sauce
Finishing & Garnish
Method
Pasta
- 1
Boil the Pasta
Bring a large pot of water to a rolling boil. Add salt and cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set pasta aside.
Vodka Tomato Sauce
- 2
Build the Flavor Base
Heat olive oil and butter in a large skillet over medium heat. Add diced onion and cook for 5–7 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
- 3
Cook the Tomato Paste
Add tomato paste to the skillet and cook for 4–5 minutes, stirring frequently, until it deepens in color and caramelizes slightly.
- 4
Deglaze with Vodka
Carefully pour in the vodka and simmer for 2–3 minutes, allowing the alcohol to cook off while scraping up any browned bits from the pan.
- 5
Finish the Sauce
Lower the heat and stir in heavy cream, red pepper flakes, black pepper, and salt. Simmer gently for 3–5 minutes until the sauce is smooth and creamy.
Finishing & Garnish
- 6
Combine Pasta and Sauce
Add cooked rigatoni to the sauce along with ½ cup reserved pasta water. Toss well to coat, adding more pasta water as needed to loosen the sauce.
- 7
Add Cheese and Basil
Stir in grated Parmesan cheese until melted and glossy. Remove from heat and fold in fresh basil.
- 8
Serve
Taste and adjust seasoning if needed. Serve immediately with additional Parmesan and basil on top.
