Spicy Rigatoni Vodka Pasta
A creamy, comforting pasta dish with a spicy twist, perfect for cozy dinners and special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 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
- Boil rigatoni in salted water until just under al dente. Reserve some of the pasta water for later.
- In a skillet, heat olive oil over medium heat and cook onions until they become translucent.
- Stir in garlic and red pepper flakes, sautéing for 1 minute until fragrant.
- Stir in the tomato paste, cooking for 2–3 minutes until it darkens slightly.
- Add the vodka to the skillet, simmering for about 1 minute before adding the heavy cream.
- Season with salt and black pepper. Let the sauce simmer for about 3 minutes to meld the flavors.
- Add the cooked rigatoni and a splash of reserved pasta water. Toss well until the pasta is evenly coated.
- Stir in the grated Parmigiano and continue to simmer until the sauce reaches a creamy consistency.
- Serve hot, topped with extra cheese and a sprinkle of parsley for that perfect finishing touch.
Notes
Always reserve some pasta water to help adjust the consistency of your sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg