Vodka pasta is the queen of creamy tomato sauces. Silky. Dreamy. A little spicy. Coats every ridge of rigatoni. 20 minutes. Restaurant fancy. Your kitchen. Make it tonight.
Step-by-Step Instructions
Cook Pasta
Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water before draining.
Make Sauce
Heat olive oil in a large skillet over medium heat. Cook onion until soft (5 minutes). Add garlic and red pepper flakes. Cook 1 minute.
Add tomato paste. Cook 2 minutes until darkened. Pour in vodka. Simmer 2-3 minutes until reduced by half.
Add crushed tomatoes. Simmer 5 minutes. Stir in heavy cream and Parmesan. Season with salt and pepper.
Combine
Add drained rigatoni to the sauce. Toss to coat. Add reserved pasta water a little at a time if sauce needs thinning.
Serve
Serve hot with extra Parmesan and fresh basil. Creamy. Spicy. Dreamy.
Summary
Prep Time: 10 min | Cook Time: 20 min | Total: 30 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Fridge: 4 days. Reheat gently in a skillet with a splash of milk or pasta water (sauce may separate in microwave). Not freezer-friendly — cream-based sauces can break. Best fresh, but leftovers still delicious.
