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Simple Pasta alla Vodka.
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5 from 1 vote

Pasta alla Vodka

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!
Author: Raquel Pineira

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.