Description
A creamy and spicy rigatoni pasta dish with a vodka tomato sauce.
Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Carefully add vodka to the skillet. Let it simmer and reduce slightly for about 2-3 minutes.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper.
- Add the drained rigatoni to the sauce. Toss to coat, adding a little reserved pasta water if needed to reach desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Notes
- Adjust red pepper flakes to your spice preference.
- For a richer sauce, use half-and-half instead of heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 750
- Sugar: 8g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Spicy Vodka Rigatoni, vodka sauce, rigatoni, spicy pasta, creamy pasta, Italian pasta