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Creamy Vodka Sauce Rigatoni

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A quick and easy 20-minute dinner featuring rigatoni pasta coated in a rich, velvety creamy vodka sauce that’s perfect for busy weeknights and comfort food cravings.

Ingredients

Scale
  • 12 ounces (340 grams) rigatoni pasta, dried
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons (33 grams) tomato paste
  • 1 can (28 ounces / 794 grams) crushed tomatoes
  • 1/4 cup (60 ml) vodka
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (50 grams) freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • A handful fresh basil, chopped (optional)

Instructions

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add rigatoni and cook according to package instructions until al dente, about 11 minutes. Stir occasionally to prevent sticking. Reserve 1/2 cup (120 ml) pasta water, then drain pasta using a colander.
  2. While pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes. Sauté for 1 to 2 minutes until fragrant but not browned.
  3. Stir in tomato paste and cook for 2 minutes, stirring frequently until it darkens slightly.
  4. Pour in crushed tomatoes and stir to combine. Let simmer gently for about 5 minutes to thicken and concentrate flavors.
  5. Slowly add vodka to the sauce and cook off for about 3 minutes to mellow acidity and enrich flavor.
  6. Reduce heat to low and stir in heavy cream. Warm through for 2 minutes, stirring until sauce is smooth and pink. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  7. Add drained rigatoni to the skillet and toss gently to coat with sauce. Heat together for 1 to 2 minutes to allow pasta to absorb sauce.
  8. Remove from heat and sprinkle Parmesan cheese over pasta. Toss until melted and creamy. Stir in chopped basil if using. Season with salt and black pepper to taste.
  9. Serve immediately, optionally garnished with extra Parmesan and basil leaves.

Notes

Do not rush the garlic to avoid burning. Cook tomato paste before adding tomatoes to boost umami. Reserve pasta water to adjust sauce consistency. Use full-fat heavy cream for best texture. Keep sauce at a gentle simmer to prevent cream curdling. For dairy-free version, substitute heavy cream with canned coconut milk and Parmesan with vegan cheese. Gluten-free rigatoni can be used as well.

Nutrition

Keywords: creamy vodka sauce, rigatoni, quick dinner, easy pasta recipe, weeknight meal, comfort food, tomato sauce, creamy pasta

Find it online: https://emmayum.com/creamy-vodka-sauce-rigatoni-recipe-easy-20-minute-dinner-idea/