Spicy Rigatoni Alla Vodka Recipe

Bring water to a boil

Fill a large pot with about 4 to 5 quarts of water and bring to a vigorous boil. Add 1 tablespoon kosher salt once boiling.

Cook rigatoni

Add 1 pound rigatoni to the boiling water and cook until 1–2 minutes shy of package al dente (usually 9–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Sweat aromatics

Heat 2 tablespoons olive oil and 2 teaspoons butter in a large sauté pan or shallow Dutch oven over medium heat. Add 1 cup finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 4 minced garlic cloves and 1 teaspoon crushed red pepper flakes and cook 30–45 seconds until fragrant.

Bloom tomato paste

Add 3 tablespoons tomato paste to the pan. Cook, stirring constantly, 2–3 minutes until it darkens slightly—this deepens the tomato flavor.

Add tomatoes and simmer

Pour in the 28 oz crushed tomatoes (or hand-crushed whole tomatoes with juices). Stir to combine, bring to a gentle simmer, and cook uncovered for 8–10 minutes to reduce and concentrate flavor.

Deglaze with vodka

Increase heat to medium-high, carefully add 1 ounce vodka, and let it bubble and reduce for 2–3 minutes to cook off some alcohol and concentrate the spirit’s flavor. Stir and scrape any fond from the bottom of the pan.

Finish with cream

Reduce heat to medium-low and stir in 1 cup heavy cream until the sauce is smooth and takes on a light pink/orange hue. Simmer gently 3–5 minutes to thicken slightly.

Season and incorporate cheese

Stir in 1 cup grated Parmigiano-Reggiano, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until it reaches a glossy, clingy consistency (you should have some of the reserved water available).

Toss pasta with sauce

Add the drained rigatoni directly into the sauce pan (or transfer sauce to the pot if larger). Toss or stir over low heat for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor. Add up to the reserved 1 cup pasta water as needed—start with 1/4 cup—to achieve a silky sauce that coats the rigatoni.

Adjust heat

If you want more spice, sprinkle an additional 1/2 teaspoon red pepper flakes and stir to incorporate.

Garnish and serve

Remove from heat. Stir in 1/4 cup torn fresh basil. Plate the rigatoni, finish with extra grated Parmigiano-Reggiano and a drizzle of olive oil if desired. Serve immediately.