Creamy Rigatoni alla Vodka

Creamy Rigatoni alla Vodka

This dish is always a crowd favorite — and for good reason. The creamy tomato sauce has just the right balance of richness, spice, and brightness from a splash of vodka. It’s quick enough for a weeknight dinner but special enough to make for friends. Once you make it from scratch, you’ll never go back to the jarred version again.

Ingredients (serves 4)

For the sauce:

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 3–4 cloves garlic, minced

• ½ cup tomato paste

• 2 oz vodka

• 1 cup heavy cream (room temperature)

• Red pepper flakes, to taste

• Salt, to taste

For serving:

• 1 lb dried rigatoni

• Grated Parmesan cheese

• Fresh basil (optional)

Method

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package directions. Reserve about ½ cup of pasta water before draining.

2. Sauté the aromatics:
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent and fragrant, about 3–4 minutes.

3. Add the tomato paste:
   Stir in the tomato paste and cook for 2–3 minutes, letting it caramelize slightly. This step deepens the flavor and gives the sauce its signature richness.

4. Deglaze with vodka:
   Pour in the vodka and whisk to combine. Let it simmer for about 1 minute so the alcohol cooks off, leaving behind a subtle brightness.

5. Add the cream:
   Lower the heat to medium-low. Slowly pour in the room-temperature cream, whisking continuously until smooth and incorporated. Season with salt and red pepper flakes to taste.

6. Combine:
   Add the cooked rigatoni directly into the sauce with a splash of pasta water. Stir over low heat until the sauce thickens and coats the pasta evenly.

7. Finish and serve:
   Turn off the heat and add a generous handful of grated Parmesan cheese. Top with fresh basil if desired and serve immediately.

Hannah’s Tip:

To make this dish extra luscious, stir in a small pat of butter right before serving. It gives the sauce a glossy finish and that restaurant-quality silkiness.