Easy Rigatoni alla Vodka Recipe

When you want something creamy, comforting, and just a little bit fancy—but still easy enough for a weeknight, This Riatoni alla Vodka recipe is the answer. With simple pantry staples and just 30 minutes, you’ll have a silky tomato cream sauce that tastes like it came straight from your favorite Italian restaurant.

Recipe Highlights

This is one of our easy pasta casseroles you will want to bookmark for later.

Ingredients for Pasta alla Vodka

• Dry rigatoni pasta
• Butter
• Onion
• Vodka
• Tomatoes – Use San Marzano tomatoes for the best flavor and beautiful color.
• Shredded Parmesan Cheese
• Heavy Cream
• Olive oil
• Salt and Black Pepper
• Chopped fresh basil, optional

Equipment and kitchen tools

• Large stock pot
• strainer – I absolutley love this one.
• Large heavy skillet

How to make this easy Pasta Alla Vodka Recipe

The full recipe instructions for this copycat recipe are in the recipe card, below but here is a step by step overview.

Step 1 – Cook Rigatoni as directed on package. Drain and set aside.

Step 2 – In a skillet over medium heat, add butter, oil, onions and garlic. and red pepper. Add vodka and allow alcohol to cook off.

Step 3 – Add whole tomatoes with juices.

Step 4 – Using a wooden spoon, break up tomato pieces. Continue to simmer.

Step 5 – Add heavy cream nd Parmesan cheese.

Step 6 – Add cooked rigatoni to the sauce.

Step 7 – Serve with a sprinkle of chopped basil, Parmesan cheese and pepper flakes, if desired.

FAQs

Does vodka cook out of vodka sauce?
Yes, most of the alcohol cooks off while simmering, leaving flavor behind.

What does vodka do in vodka sauce?
It enhances the tomato flavor and helps emulsify the cream for a smooth sauce.

Can I freeze vodka sauce?
Yes, freeze the sauce separately for up to 2 months.

Serving Suggestions

Serve with with crusty bread, a simple arugula salad,, a light strawberry almond salad or a quick burrata Caprese.

Substitutions and Variations

• Use half-and-half instead of heavy cream
• Experiment with different types of pasta, like penne or mezzi rigatoni.
• Add a protein such as Italian sausage, ground beef or grilled chicken.
• Customize the sauce with your favorite Italian seasoning or add bell peppers for extra flavor.

More Delicious Pasta Dinners

• 

  Creamy Burrata Pasta with Tomatoes and Basil

• 

  One Pan Cajun Sausage and Orzo Recipe

• 

  Marry Me Chicken Pasta (Easy 30 Minute Meal!)

• 

  Easy Budget Friendly Hamburger Potato Casserole

• 

  Bubble Up Pizza Bake

• 

  Easy Creamy Baked Rigatoni Pasta

Pasta alla Vodka

Raquel Pineira

This Rigatoni alla Vodka is creamy, rich, and ready in just 30 minutes! The ridges of rigatoni perfectly hold onto the silky tomato cream vodka sauce, making every bite flavorful and satisfying. It’s an easy Italian pasta recipe that feels fancy enough for date night but simple enough for busy weeknights. Save this creamy vodka sauce pasta for your next comforting family dinner!

5 from 1 vote

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Ingredients

  

• 12 oz rigatoni pasta
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• ¼ – ½ small yellow onion finely diced
• 2-3 cloves garlic minced
• ¼ tsp crushed red pepper flakes optional
• ⅓ cup vodka
• 1 28 oz can whole peeled San Marzano tomatoes
• ½ cup heavy cream
• ½ cup freshly grated parmesan cheese plus more for serving
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish

Instructions

 

• Cook rigatoni in a large pot of salted boiling water until al dente (see package for instructions). Reserve ½ cup pasta water, then drain and set aside.
• In a large skillet, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and red pepper flakes; cook 30 seconds more.
• Carefully pour in vodka and simmer for 2–3 minutes to let the alcohol cook off.
• Add the whole peeled tomatoes with juices. Use a wooden spoon to gently crush the tomatoes in the pan. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
• Stir in heavy cream and parmesan until smooth and creamy. Season to taste with salt and pepper.
• Add cooked rigatoni to the sauce and toss gently to coat. Add a splash of reserved pasta water as needed to loosen the sauce.
• Serve warm, topped with extra parmesan and torn basil.

Notes

Use San Marzano tomatoes for the best flavor and beautiful color.

Don’t skip the pasta water! It helps the sauce cling to the rigatoni.

This dish is best served immediately — make it fresh for the best texture.



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