Save to Pinterest The first time I made this pasta was on a Tuesday night after seeing it everywhere online. I was skeptical about the vodka actually doing anything, but the way it mellows the tomato paste into something velvety and rich shocked me. My roommate walked in asking what smelled so good, and we ended up eating straight from the pan with forks standing at the counter.
I once served this at a small dinner party where my friend Sarah, who claims she hates creamy pasta dishes, went back for seconds and then thirds. Watching someone reconsider their entire food philosophy over a bowl of carbs is genuinely satisfying. Now its my go-to when I need something that feels impressive but requires zero stress.
Ingredients
- Rigatoni: The ridges catch all that sauce and the hollow center holds onto creaminess
- Olive oil: Use something decent since it carries the aromatics from the garlic and shallot
- Shallot: More subtle than onion and melts into the sauce without overwhelming
- Garlic: Freshly minced makes a difference here, no jars
- Red chili flakes: Start with one teaspoon if youre heat-sensitive, you can always add more
- Tomato paste: This concentrates into the base flavor, so let it caramelize properly
- Vodka: It actually does something special, releasing compounds in tomatoes that you cannot get otherwise
- Heavy cream: Don't use half and half, you need that fat content for silkiness
- Parmesan: Grate it yourself from a wedge, pre-grated has anti-caking agents that mess up the texture
- Butter: This finishes the sauce and gives it that restaurant sheen
- Fresh parsley: Brightens everything up and cuts through the richness
Instructions
- Get your water going first:
- Bring a large pot of salted water to boil, then cook rigatoni until al dente, saving a half cup of pasta water before draining
- Build your flavor base:
- Heat olive oil in a large skillet over medium, sauté shallot until soft, then add garlic and chili flakes for just one minute until fragrant
- Concentrate the tomato:
- Stir in tomato paste and let it cook, stirring constantly, until it darkens to a deep rust color
- Add the vodka:
- Pour in vodka and simmer for a few minutes, letting the alcohol cook off completely
- Bring it together with cream:
- Lower heat and stir in heavy cream, simmering gently until everything is smooth and combined
- Melt in the cheese:
- Add grated Parmesan and stir until melted, then season with salt and pepper
- Coat the pasta:
- Toss the drained rigatoni into the sauce, adding pasta water if needed to loosen it
- Finish with butter and herbs:
- Stir in butter for silkiness, then toss with fresh parsley before serving
Save to Pinterest This has become my comfort food for rainy Sundays or days when nothing goes right. Something about stirring cream into tomato sauce is meditative, and the way the kitchen smells when it hits the hot pan grounds me completely.
Making It Your Own
I have added sautéed mushrooms when I needed to stretch the dish for more people, and spinach works beautifully if you want some greens in there. The cream balances any vegetables you add without making the dish feel overloaded.
What To Drink With It
A crisp white wine cuts through the richness beautifully. Pinot Grigio is classic, but I have also loved Sauvignon Blanc or even just sparkling water with plenty of lemon when I want something lighter.
Timing In The Kitchen
Everything moves fast once you start cooking, so have your ingredients prepped and measured before you turn on the stove. The sauce comes together in about 20 minutes from the moment you heat the oil.
- Set aside your pasta water before draining or you will regret it
- Grate the Parmesan while the water boils so you are not scrambling later
- Have your serving bowls ready because this needs to be eaten hot
Save to Pinterest This pasta is the kind of meal that makes people feel taken care of, even if it is just a regular Tuesday and the table is set with whatever mismatched bowls you grabbed from the cupboard.
Recipe FAQs
- → How do I achieve the perfect al dente rigatoni?
Boil salted water and cook rigatoni according to package instructions, typically 10-12 minutes, then drain and use reserved pasta water to adjust sauce consistency.
- → Can I adjust the spiciness in this dish?
Yes. Modify the amount of red chili flakes according to your heat preference. Start with less and add more as needed.
- → What is the role of vodka in the sauce?
Vodka helps to release flavors from the tomato paste and creates a smooth, bright sauce without overpowering the dish.
- → Are there good alternatives for cream and Parmesan?
For plant-based options, use non-dairy cream substitutes and vegan Parmesan or nutritional yeast to maintain creaminess and flavor.
- → How can I make the sauce silkier?
Adding butter towards the end of cooking enhances the sauce's silkiness and richness without changing the core flavors.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the creamy and spicy notes, balancing the richness and heat.