Rigatoni alla Vodka

Last night I made rigatoni alla vodka on Instagram Live and here is the recipe if you missed it and want to check it out!

It was so easy and took less than 30 minutes to make. There are also very few ingredients - you might already have them in your pantry. I hope you try this out and let me know what you think!


  • 1 small yellow onion

  • 3-4 cloves of garlic

  • 2 tbsp olive oil

  • 1/2 cup of tomato paste

  • 2 oz vodka

  • 1 cup cream

  • red pepper flakes (to taste)

  • salt (to taste)

  • grated parmesan cheese

  • 1 lb dried rigatoni


  • Start by bringing a large pot of water to boil.

  • In a separate large pot or large skillet, heat the olive oil on medium heat and add the garlic and onion.

  • Once the onion is translucent, add the tomato paste and use a spatula or spoon to incorporate the paste into the garlic and onion. Let this cook and become fragrant for about 3 minutes.

  • Season with salt and red pepper flakes.

  • While the tomato paste is cooking, add salt and the pasta to the pot of boiling water and cook until al dente (whatever the box says).

  • Next, add the vodka to the tomato paste mixture and use a whisk to combine. The vodka will deglaze the pan and the alcohol will begin to cook out.

  • Now it's time to add the cream. Make sure your cream isn't extremely cold (or your sauce will break). If you need to warm it up, add a few tablespoons of the boiling pasta water to warm it up.

  • Slowly add the (room temperature) cream to the sauce and whisk to thoroughly. Turn the heat down to low and let this continue to cook and thicken until your pasta is finished cooking.

  • Taste the sauce for seasoning - add more salt or red pepper flakes as needed!

  • Strain the pasta (leaving a little pasta water behind) and add the pasta to the pot with the sauce.

  • Stir gently with the heat on low. Let the sauce thicken again - it may have thinned out a little because of the pasta water but that's fine!

  • Finish the dish with some grated Parmesan cheese and fresh basil. Enjoy!