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Spicy Rigatoni alla Vodka

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!
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Creamy Italian Rigatoni alla Vodka pasta with basil on white plate.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 2
Course: Dinner, Lunch, Primo

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)

Essential 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.

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