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.
