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Rigatoni Alla Vodka

ByMelissa Jo Posted on Updated on
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Summary

Let’s be real—nothing beats a good Rigatoni Alla Vodka. But if you’ve ever tried to recreate that creamy, restaurant-style vodka sauce at home and it just didn’t hit the same… this is the one.

What makes it so good? A rich, velvety sauce, perfectly al dente rigatoni, and that perfect balance of flavor that tastes just like your favorite Italian restaurant. When my son came home from college, he finished his entire plate in under ten minutes (and honestly… I don’t blame him 😂). If you’re looking for the best rigatoni alla vodka recipe or a truly creamy vodka sauce, this is it. Trust me—this one tastes like heaven.


🗒 Best served with

  • Bread
  • Garlic Bread
  • A glass of wine 😳

🤔 Common Questions

Can I make it without vodka?

Yes, you can skip the vodka, but it contributes to the flavor profile. Consider substituting with a bit of lemon juice or water to adjust the sauce consistency.

Can I add meat to the dish?

Yes, adding cooked pancetta, bacon, or chicken can add depth. Ensure they are fully cooked before incorporating into the sauce.


A plate of Rigatoni Alla Vodka, covered in creamy tomato sauce and garnished with two fresh basil leaves in the center.

Pasta Alla Vodka

Let's be real friends, you can never go wrong with Rigatoni Alla Vodka. But's let's go over and beyond because this recipe is truly out of this world. If you're looking for that Rigatoni Alla Vodka you had at that delicious restaurant that you just can't seem to remake or find again, Here it is. The creamy sauce and the al dente texture of the pasta really just makes this entire recipe so remarkable. When my son came home from college and had this he finished the entire portion in like ten minutes, but granted in college you really don't have much to eat other then ramen noodles and sugar water 😂. But trust me friends when you make this you will really know what heaven tastes like.
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Prep Time 25 minutes
Cook Time 1 hour 13 minutes
Servings 4 people

Ingredients
  

  • 1 lb rigatoni pasta
  • 1 cup heavy cream
  • 6 oz can tomato paste
  • 1/2 cup pecarino romano
  • 1/2 a medium onion chopped finely
  • 6 cloves garlic chopped finely
  • 1-2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp crushed red pepper
  • 2 oz vodka
  • 1 1/2 cup pasta water divided
  • Salt and pepper to taste

Instructions
 

  • Boil a large pot of water, salt it generously.
  • In a pan with high sides add onion, garlic, red pepper flakes, salt & pepper, and sauté in butter and olive oil until translucent.
  • Tempered cream: once the water is reaching a boil in the large pot scoop out about 1/4 cup of water and add to the heavy cream and stir (set this aside until you need it)
  • Once water is boiling add in your rigatoni pasta.
  • To the pan add the tomato paste and sauté about 5 minutes on medium heat.
  • Add the vodka and let the alcohol burn out at least one minute or so before adding other ingredients.
  • Reduce the heat to medium-low and add the tempered cream (stir until combined and pink).
  • Set aside 1 cup of pasta water.
  • Once the rigatoni is al dente add pasta to the pan and start adding the reserved pasta water until the sauce reaches the consistency you desire.
  • Add the Pecorino Romano and take the pan off the heat and stir it in.
  • Garnish with fresh basil and more pecorino Romano cheese. Enjoy!!!

Video

YouTube video
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👝 How to Store Leftovers

Let it cool down to room temperature. Then place it in an air tight container, and refrigerate. (Best eaten in 3-5 days)

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