Description
This spicy rigatoni vodka pasta is creamy, bold, and full of flavor with just the right amount of heat. It’s perfect for weeknights or date night!
Ingredients
- 1 lb rigatoni pasta
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 1/3 cup vodka
- 3/4 cup heavy cream
- 1/2 tsp red pepper flakes
- 1/2 cup grated Parmigiano Reggiano
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
Instructions
1. Boil rigatoni in salted water until just under al dente. Reserve pasta water.
2. In a skillet, heat olive oil and cook onions until translucent.
3. Add garlic and red pepper flakes, sauté 1 min.
4. Stir in tomato paste, cook 2–3 min until darkened.
5. Add vodka, simmer 1 min, then add heavy cream.
6. Season with salt and pepper. Simmer sauce 3 min.
7. Add cooked pasta and some reserved pasta water. Toss well.
8. Stir in Parmigiano. Simmer until creamy.
9. Serve hot with extra cheese and parsley.
Notes
Add more red pepper for extra heat.
Sub shrimp or pancetta for variations.
Vegan option: use cashew cream and plant-based cheese.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 65mg