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Spicy Rigatoni Vodka is a bold and flavorful dish that brings the rich taste of Italian cuisine to your table. This recipe features soft rigatoni pasta tossed in a creamy vodka sauc, making it a delightful and colorful treat.

To prepare, cook the rigatoni until al dente, then combine it with a sauce made from tomato paste, heavy cream, and a splash of vodka. Add crushed red pepper flakes for heat and finish with a sprinkle of Parmesan cheese and fresh basil. The result is a satisfying pasta dish that’s perfect for any occasion.

Ideal for family dinners, cozy nights in, or as a crowd-pleasing party dish, Spicy Rigatoni Vodka can be made before time and reheated easily. Enjoy this easy-to-make recipe that is sure to impress your guests with its robust flavors.

Spicy Rigatoni Vodka

Spicy Rigatoni Vodka is a bold, flavorful pasta dish featuring al dente rigatoni in a creamy vodka sauce with a spicy kick. Finished with Parmesan cheese and fresh basil, this vibrant recipe is perfect for hearty dinners and special occasions.

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Prep Time 12

Cook Time 28

Total Time 40

Course Main Course

Cuisine Italian

Servings 4 People

Calories 598 kcal

Ingredients

Fresh basil, for serving
8 oz Dried short pasta*, such as rigatoni, pipette, or lumache
¼ cup Loosely packed grated parmigiano-reggiano cheese, plus more for topping
4 tbsp Unsalted butter
1 cup Heavy cream, room temperature
½ Medium Spanish onion, or another sweet onion | very finely diced
¼ cup Vodka, or vegetable broth for a non-alcoholic version
2 tbsp Water
3 Medium garlic cloves, grated or finely minced
¼ cup Tomato paste
1 ½ tsp Calabiran chilli paste

Instructions

Boil a large pot of salted water.
Cook 8 oz dried short pasta until just before al dente. Reserve 1 cup pasta water, then drain.
In a large skillet, melt 4 tbsp unsalted butter over medium-low heat.
Sauté diced onions for 10 minutes until soft and translucent, adding 2 tbsp water to deglaze the pan.
Cook for an additional 5-10 minutes, seasoning with salt.
Stir in grated garlic and 1 ½ tsp Calabrian chili paste, sauté for 1 minute.
Over medium heat, add ¼ cup tomato paste and cook for 2-3 minutes until it darkens to brick-red and starts to stick to the pan.
Stir in ¼ cup vodka and simmer for 1-2 minutes until the liquid evaporates.
Reduce heat to medium-low, stir in 1 cup heavy cream, and simmer for 5-8 minutes until the sauce thickens and turns bright orange.
Season with salt. Add ¼ cup grated Parmigiano-Reggiano cheese and cooked pasta to the sauce.
Loosen with reserved pasta water as needed, simmer for 1-2 minutes until the sauce clings to the pasta.
Adjust seasoning with salt and pepper.
Divide among bowls, top with basil leaves and additional grated cheese if desired.