Rigatoni with Vodka Tomato Sauce
Indulge in the comforting flavors of Rigatoni with Vodka Tomato Sauce, a creamy and satisfying pasta dish that's perfect for weeknight dinners or date nights at home. This classic recipe combines al dente rigatoni with a luscious, velvety sauce made from butter-sautéed onions, minced garlic, and a splash of vodka for a subtle kick that elevates the tomato base. A touch of heavy cream adds richness, while grated Parmesan cheese melts into the sauce for a savory finish. The addition of crushed red pepper flakes delivers just the right amount of heat, balanced by the vibrant taste of fresh herbs like parsley or basil. Ready in just 40 minutes, this Italian-inspired dish is a crowd-pleaser that's both elegant and easy. Serve it with a side of garlic bread and a crisp green salad for a complete meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes
- 60 milliliters Vodka
- 800 grams Canned whole peeled tomatoes
- 120 milliliters Heavy cream
- 60 grams Parmesan cheese, grated
- 1 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley or basil, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining. Set aside.
In a large skillet or saucepan, heat the olive oil and butter over medium heat. Once the butter has melted, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and crushed red pepper flakes to the skillet. Stir and cook for 1-2 minutes until fragrant.
Carefully pour in the vodka, stirring to combine. Allow the alcohol to cook off, about 2-3 minutes.
Add the canned whole peeled tomatoes along with their juices. Use a wooden spoon to gently break up the tomatoes into smaller pieces. Simmer the sauce over medium-low heat for 15 minutes, stirring occasionally.
Stir in the heavy cream, and let the sauce simmer for an additional 5 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
Add the cooked rigatoni to the sauce along with a splash of the reserved pasta water (start with 1/4 cup), stirring to coat the pasta evenly. Add more pasta water if needed to achieve your desired sauce consistency.
Stir in the grated Parmesan cheese until melted and well combined.
Serve the rigatoni hot, garnished with fresh parsley or basil if desired, and additional Parmesan cheese on the side.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 42.3 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1754 mg | 37% | |
*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.
