Rigatoni Vodka Pasta
This creamy rigatoni vodka pasta features tender pasta coated in a rich tomato cream sauce made with tomato paste, Parmesan cheese, and a splash of vodka. It's a restaurant-quality meal that's surprisingly easy to make at home.
Equipment
- Large stockpot
- Colander
- Large skillet
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Cheese grater
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, finely minced
- 2 garlic cloves, minced
- ¾ cup tomato paste
- ¼ cup vodka
- 1 cup heavy cream
- 2 tablespoons butter
- 3 ounces freshly grated Parmesan cheese
- ¼ cup fresh basil, thinly sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente according to package directions.
- Before draining the pasta, reserve about 1 cup of the cooking water. Drain and set the pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic. Season lightly with salt and black pepper and cook for 3 to 4 minutes until softened and aromatic.
- Stir in the tomato paste and cook for another 3 to 4 minutes, stirring frequently to deepen its flavor and color.
- Remove the skillet briefly from the heat and carefully add the vodka. Return the skillet to the burner and cook for 1 to 2 minutes until most of the liquid has evaporated.
- Add a small splash of the reserved pasta water and simmer for another minute.
- Pour in the heavy cream and stir until fully incorporated. Let the sauce cook gently for 3 to 4 minutes.
- Add the butter and Parmesan cheese. Whisk until the sauce becomes smooth, creamy, and slightly thickened.
- Add the cooked rigatoni to the skillet and toss until every piece is coated with sauce. If needed, add a little more reserved pasta water to loosen the sauce.
- Divide among serving bowls and finish with fresh basil and additional Parmesan cheese before serving.
Notes
- Reserve extra pasta water, as it can help adjust the consistency of the sauce if it becomes too thick.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- For a spicier version, add a pinch of red pepper flakes while cooking the onions.
- The alcohol cooks off during simmering, leaving behind its signature flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or cream to restore the sauce's silky texture.