Spicy Vodka Rigatoni Pasta (Printable Version)

Creamy pasta tossed in spicy tomato-vodka sauce. Quick, rich, and full of flavor—perfect for easy Italian nights.

# What You'll Need:

→ Pasta

01 - 14 oz rigatoni

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon crushed red pepper flakes
06 - 14 oz canned crushed tomatoes
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese, plus additional for serving
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves, torn

# Directions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 2 minutes. Stir in minced garlic and crushed red pepper flakes; cook 30 seconds until fragrant.
03 - Incorporate crushed tomatoes and season with salt and pepper. Simmer for 5 minutes, stirring occasionally.
04 - Pour vodka into the skillet and continue cooking for 2 minutes, allowing alcohol to evaporate.
05 - Lower heat to a gentle simmer. Stir in heavy cream and cook 1–2 minutes until sauce becomes creamy and thickened.
06 - Mix in cooked rigatoni and grated Parmesan cheese. Toss thoroughly, incorporating reserved pasta water as needed for optimal sauce texture.
07 - Dish immediately, topping with torn basil leaves and extra Parmesan.

# Additional Tips::

01 -
  • Bright creamy sauce with a gentle kick balances richness and heat
  • Ready to serve in under thirty minutes so perfect for weeknights
  • Made from familiar pantry staples so no hard-to-find ingredients
  • Customizable heat levels to suit your mood
  • Pairs beautifully with simple salads or a crusty loaf for a complete meal
02 -
  • This recipe is easy to double for meal prep or leftovers
  • Vodka's alcohol mostly cooks away but adds extraordinary depth to the sauce
  • Heavy cream and parmesan provide that velvety luxury unique to this pasta
  • Vegan swaps work so you can share with anyone at the table
03 -
  • Always start with real parmesan and freshly cracked pepper for the best flavor
  • If you prefer less heat start with half the red pepper flakes and add more at the end after tasting
  • Cook the pasta a little under al dente if you plan to store it as leftovers
  • If using vodka do not worry the flavor is subtle and blends in but do not skip it unless necessary

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