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Recipe by:

Dana Ramsey

Comforting Spicy Rigatoni alla Vodka

A rich and creamy pasta dish with a spicy kick that's perfect for cozy gatherings.
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Prep Time 5 minutes
Cook Time 25 minutes
Reserve Pasta Water 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 400 g rigatoni pasta
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • ½ tsp. crushed red pepper flakes adjust to taste
  • 400 g canned tomatoes, crushed
  • 100 ml vodka
  • 100 ml heavy cream
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for serving

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil. Cook the rigatoni according to package instructions until al dente. Reserve about a cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes. Sauté until the garlic is fragrant and lightly golden.
  3. Add crushed tomatoes to the skillet and stir. Then, pour in the vodka and let it simmer for 5-7 minutes to cook off the alcohol.
  4. Lower the heat and stir in heavy cream. Season with salt and pepper to taste.
  5. Toss the drained rigatoni into the sauce, adding a splash of reserved pasta water to combine. Stir to coat the pasta evenly.
  6. Serve hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese.

Notes

Leftovers taste even better the next day, perfect for lunch!