Rigatoni with Vodka Sauce
Indulge in the creamy decadence of Rigatoni with Vodka Sauce, a classic pasta dish that’s equal parts comforting and elegant. This recipe features tender rigatoni tossed in a rich tomato-vodka sauce, made irresistible with the perfect balance of tangy tomato paste, smooth vodka, and velvety heavy cream. Aromatics like sautéed onion and garlic bring depth, while a pinch of crushed red pepper flakes adds a subtle kick. The sauce is finished with freshly grated Parmesan and fragrant basil, creating a restaurant-quality meal in just 40 minutes. Perfect for date nights or cozy dinners, this dish can be customized with your preferred spice level or paired with crusty bread for the ultimate comfort food experience. Whether you're cooking for a crowd or simply treating yourself, Rigatoni with Vodka Sauce is a timeless recipe that's sure to impress.
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Recipe Information
Ingredients
- 16 ounces Rigatoni pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, finely diced Yellow onion
- 3 cloves, minced Garlic
- 6 ounces Tomato paste
- 0.5 cups Vodka
- 1 cup Heavy cream
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup, grated Parmesan cheese
- 0.25 cups, chopped Fresh basil
- 1 cup, reserved Pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted.
Add the finely diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste to the skillet and cook, stirring frequently, for about 5 minutes. The paste should darken in color and caramelize slightly.
Reduce the heat to low and carefully pour in the vodka. Allow it to simmer for 2-3 minutes, stirring occasionally, until slightly reduced.
Stir in the heavy cream, crushed red pepper flakes, salt, and black pepper. Mix until the sauce is smooth and well combined.
Simmer the sauce on low heat for an additional 5 minutes, stirring often.
Add the cooked rigatoni to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, gradually add small amounts of the reserved pasta cooking water to reach your desired consistency.
Stir in the grated Parmesan cheese and chopped fresh basil until combined.
Taste the pasta and adjust seasoning with additional salt or pepper if needed.
Serve immediately with extra Parmesan cheese and fresh basil leaves as garnish, if desired.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 28.7 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1032 mg | 79% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2104 mg | 45% | |
*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.
