Recipes › Pasta › Vodka Rigatoni Recipe

Vodka Rigatoni Recipe

Recipe by Pedro M. A. Neves

Vodka rigatoni is a classic Italian-American pasta dish featuring tube pasta coated in a silky tomato cream sauce enriched with vodka. The spirit adds depth and complexity to the sauce while the cream balances the tomato's acidity. This elegant yet comforting dish comes together quickly and is perfect for weeknight dinners or entertaining.

Ingredients

• 400g rigatoni pasta
• 60ml vodka
• 400g canned crushed tomatoes
• 120ml heavy cream
• 30g butter
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 30g grated Parmigiano-Reggiano
• 15ml olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 8-10 fresh basil leaves

Instructions

1. Bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 120ml of pasta water before draining.

2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes, stirring occasionally, until softened and translucent.

3. Add minced garlic to the skillet and stir constantly for 30 seconds until fragrant, being careful not to burn it.

4. Pour in vodka carefully and let it simmer for 1-2 minutes, allowing some of the alcohol to evaporate while the flavors concentrate.

5. Add crushed tomatoes, red pepper flakes, salt, and black pepper to the skillet. Stir well and let the sauce simmer for 8 minutes, stirring occasionally, until it reduces slightly and flavors meld.

6. Reduce heat to low and pour in heavy cream, stirring constantly for 1-2 minutes until fully incorporated and the sauce becomes pale orange and silky. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

7. Add the drained rigatoni to the skillet and toss gently for 1-2 minutes until every piece is well coated with the vodka cream sauce.

8. Remove from heat and tear fresh basil leaves over the pasta. Top with grated Parmigiano-Reggiano and a drizzle of olive oil.

Substitutions

• Replace vodka with 60ml dry white wine or chicken stock for an alcohol-free version
• Substitute heavy cream with crème fraîche or a mixture of whole milk and cornstarch for a lighter sauce
• Use crushed San Marzano tomatoes instead of canned for a fresher tomato flavor
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more assertive cheese note

Tips

• Do not skip deglazing the pan with vodka—the spirit helps develop depth of flavor by extracting compounds from the garlic and onion that water cannot
• Reserve pasta water before draining; the starch in it helps the sauce cling to the rigatoni and achieves a silkier texture
• Keep heat at medium or below once cream is added to prevent the sauce from breaking or becoming grainy
• Taste and adjust seasoning just before serving, as Parmigiano-Reggiano adds saltiness

Penne alla vodka originated in Italy during the 1980s, though it became especially popular in Italian-American restaurants. This recipe adapts that classic technique to rigatoni, which holds creamy sauces exceptionally well due to its ridged surface and hollow interior.

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