Spicy Rigatoni alla Vodka

Creamy Italian Rigatoni alla Vodka pasta with basil on white plate.

Make Spicy Rigatoni alla Vodka at home with creamy tomato vodka sauce, Calabrian chilies, and Parmesan cheese. This easy vodka pasta recipe is bold, comforting, and perfect for a restaurant-style Italian dinner in just 40 minutes!

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Lunch, Primo

Cuisine Italian

Servings

Calories 720 kcal

Equipment

Large skillet For building the creamy tomato vodka sauce.
Large pot Essential for boiling pasta evenly.
Colander To drain the rigatoni while reserving pasta water.
Wooden spoon For stirring aromatics and preventing sauce from sticking.
Measuring cups and spoons Ensures precise ratios for cream, vodka, and cheese.
Chef’s knife For chopping onion and garlic.

Ingredients

For the Pasta

8 oz rigatoni pasta
Salt for pasta water

For the Sauce

2 tablespoon olive oil
1 small white onion finely chopped
4 cloves garlic minced
2 teaspoon Calabrian chili paste or substitute red pepper flakes
½ cup tomato paste
1 tablespoon unsalted butter
½ cup vodka
1 cup heavy cream

To Finish

½ cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)

Get Recipe Ingredients

Instructions

Cook the Pasta

Fill a large pot with water, add a generous amount of salt, and bring to a boil.
Add 8 oz rigatoni and cook until al dente according to package instructions.
Reserve ½ cup of pasta water, then drain and set aside.

Sauté Aromatics

In a large skillet, heat 2 tablespoon olive oil over medium heat.
Add 1 finely chopped onion and a pinch of salt. Cook for 5 minutes until translucent.
Stir in 4 minced garlic cloves and 2 teaspoon Calabrian chili paste. Cook for 2 minutes until fragrant.

Build the Sauce

Stir in ½ cup tomato paste. Cook 5–7 minutes, allowing it to darken slightly.
Add 1 tablespoon unsalted butter and stir until melted.

Deglaze and Simmer

Pour in ½ cup vodka, scraping the skillet to deglaze.
Simmer 2–3 minutes to reduce the alcohol.
Lower the heat and stir in 1 cup heavy cream until smooth.

Combine Pasta and Sauce

Add the rigatoni to the skillet, tossing to coat.
If the sauce is too thick, add pasta water gradually until creamy.
Stir in ½ cup Parmesan cheese until melted and silky.

Serve

Divide between plates.
Garnish with fresh basil leaves if desired.
Serve immediately and enjoy this creamy, spicy delight.

Nutrition

Serving: 2gCalories: 720kcalCarbohydrates: 70gProtein: 18gFat: 40gSodium: 600mgFiber: 4gSugar: 8g

Keyword authentic Italian pasta, easy Italian recipes, homemade pasta

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