Rigatoni Ala Vodka
Indulge in the creamy, flavorful perfection of Rigatoni Ala Vodka, a classic pasta dish that combines tender rigatoni with a rich tomato vodka sauce infused with garlic, onions, and a touch of heat from optional red pepper flakes. This restaurant-worthy recipe is elevated by the lush addition of heavy cream, grated Parmesan cheese, and fresh basil, creating a velvety sauce that clings to every bite. With just 15 minutes of prep and a quick 30-minute cook time, this meal is perfect for weeknight dinners or special occasions. Serve it with extra basil and Parmesan for a truly irresistible Italian-inspired feast. Perfect keywords: Rigatoni Ala Vodka recipe, creamy tomato sauce pasta, Italian dinner ideas, quick pasta recipes.
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Recipe Information
Ingredients
- 16 oz Rigatoni pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 3 tbsp Tomato paste
- 14 oz Canned crushed tomatoes
- 0.5 cup Vodka
- 0.75 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter melts.
Add the finely diced onion to the pan and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the tomato paste to the pan and stir, cooking it for 2 minutes to intensify its flavor.
Pour in the crushed tomatoes and vodka, stirring to combine. Let the sauce simmer gently for 5-7 minutes to allow the alcohol to cook off.
Reduce the heat to low and slowly stir in the heavy cream. Let the sauce simmer for another 5 minutes, stirring occasionally, until it becomes creamy and thickened.
Add the salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
Toss the cooked rigatoni with the vodka sauce, adding a splash of the reserved pasta water if the sauce is too thick.
Stir in the grated Parmesan cheese and chopped fresh basil, allowing them to meld into the dish.
Serve the Rigatoni Ala Vodka immediately, garnished with additional Parmesan and basil if desired.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 33.9 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1150 mg | 88% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2422 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
