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Spicy Rigatoni Vodka Recipe

Spicy Rigatoni Vodka Recipe

The heat from flavorful Calabrian chilis goes perfectly with the creamy sauce in this spicy rigatoni vodka recipe. You’ll love how easy it is to make a restaurant-quality meal at home! Spicy Vodka Rigatoni is one of my all-time favorites. You probably already have most of the ingredients, and it’s really simple to make. The Calabrian chilis add just the right amount of spice, making it super tasty and addictive! Plus, the best part is you can have it ready in under 45 minutes!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 5
Calories 460 kcal

Equipment

  • Large pot
  • Knife
  • Cutting Board
  • Colander or strainer
  • Large skillet or frying pan

Ingredients
  

  • 1 pound Rigatoni pasta
  • 2 tbsp Olive oil
  • Half medium Onion chopped into small pieces
  • 5 cloves Garlic minced or pressed
  • 2 tbsp Tomato paste
  • 1 tbsp finely chopped Calabrian chili peppers or you can use 1 ½ teaspoons crushed red pepper flakes
  • 1 28- ounce can crushed Tomatoes
  • ½ cup Vodka
  • ¾ cup Heavy cream
  • ½ cup finely grated Pecorino Romano or Parmesan cheese plus more for serving
  • Salt and pepper to taste
  • Fresh basil thinly sliced, for serving

Instructions
 

  • Heat olive oil in a big pot on medium heat. Add the chopped onion and cook for about 5 minutes until it's soft. Then add the garlic and cook for 1 more minute.
  • Stir in the tomato paste and chopped chili peppers. Let it all cook together for about 3 minutes, stirring occasionally.
  • Pour in the crushed tomatoes and vodka. Give it a good stir and let it simmer gently for 20-25 minutes until it thickens up.
  • While the sauce is cooking, boil some water in another big pot. Add a pinch of salt and then the rigatoni pasta. Cook it until it's just right (al dente), following the instructions on the packet. Before draining, save a bit of the pasta water.
  • Once the sauce has thickened, lower the heat and add the cream. Stir it gently for about 5 minutes until it thickens more. Then mix in the grated cheese.
  • Drain the pasta and add it to the sauce. Stir it all together, adding some of the pasta water if you want the sauce to be thinner.
  • Season with salt and pepper to taste. Serve it hot, with extra cheese and basil on top.

Notes

  • If you can't find Calabrian chili peppers, just use crushed red pepper flakes instead.
  • If the sauce gets too sticky while cooking, add a bit of crushed tomatoes or water to loosen it up. And be careful if you're using a gas stove with the vodka, as it can flare up.
  • You can store any leftovers in the fridge for up to 4 days. When reheating, warm it up gently on the stove with a splash of milk or cream to make it creamy again.