Vodka Rigatoni
Indulge in the creamy, luscious goodness of Vodka Rigatoni, a timeless comfort dish that's as elegant as it is simple to prepare. This rich pasta recipe features tender rigatoni coated in a velvety tomato-vodka sauce infused with the vibrant flavors of garlic, onions, and crushed red pepper flakes for a subtle kick. A perfect balance of heavy cream and grated Parmesan cheese creates a luxurious texture, while fresh basil adds a fragrant, herbal finish. With just 10 minutes of prep time and a total cook time of 25 minutes, this crowd-pleasing dish is ideal for busy weeknights or casual dinner parties. Serve it with a side of crusty bread and a sprinkle of extra Parmesan for an unforgettable meal that’s bound to become a household favorite.
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Recipe Information
Ingredients
- 16 ounces Rigatoni pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 6 ounces Tomato paste
- 0.5 cup Vodka
- 0.75 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 leaves Fresh basil leaves, torn
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to darken and become aromatic.
Carefully pour in the vodka and stir to deglaze the skillet. Let it simmer for 3-4 minutes, reducing slightly.
Lower the heat to medium-low and slowly add the heavy cream, stirring constantly to create a smooth, creamy sauce.
Season the sauce with red pepper flakes, salt, and black pepper. Stir well to combine.
Add the cooked rigatoni pasta to the skillet, tossing to coat it in the sauce. If the sauce is too thick, gradually add the reserved pasta water a few tablespoons at a time until the desired consistency is achieved.
Stir in the grated Parmesan cheese until melted and creamy.
Remove the skillet from heat and garnish with torn fresh basil leaves. Adjust seasoning with additional salt and pepper as needed.
Serve immediately and enjoy your creamy Vodka Rigatoni with a sprinkle of extra Parmesan if desired.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3915 mg | 170% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 30.3 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1035 mg | 80% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2161 mg | 46% | |
*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.
