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.
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.