Pin it I stumbled on this recipe during a rainy Tuesday when I wanted something that felt cozy but still exciting. The combination of vodka and cream in tomato sauce had always intrigued me, but I assumed it was complicated. That night, with a glass of wine and some rigatoni in the pantry, I finally tried it and understood why people rave about it.
Last winter, I made this for friends who dropped by unexpectedly. One of them usually hates spicy food but ended up having two servings. The way the cream tames the chili while still letting the warmth through makes it work for almost everyone.
Ingredients
- Rigatoni (400 g): The ridges catch the sauce beautifully, but penne works too if that is what you have
- Olive oil (2 tbsp): Use something decent since you will taste it in the final dish
- Shallot (1 small, finely chopped): Milder than onion and adds a subtle sweetness that balances the heat
- Garlic (2 cloves, minced): Fresh garlic matters here, do not use the jarred stuff
- Red chili flakes (1 tsp): Start with less if you are sensitive to heat, you can always add more
- Tomato paste (60 ml): This concentrates the tomato flavor, so let it caramelize for deeper taste
- Vodka (60 ml): It actually does something magical to unlock tomato flavors, the alcohol cooks off completely
- Heavy cream (120 ml): Makes it luxurious without hiding the tomato flavor
- Parmesan (60 g, grated): Buy a wedge and grate it yourself, pre-grated has anti-caking agents that affect melting
- Butter (2 tbsp): This last minute addition creates that restaurant-quality silkiness
- Fresh parsley (2 tbsp, chopped): Brightens everything up and adds fresh color against the red sauce
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to boil and cook rigatoni until al dente, saving about 120 ml of pasta water before draining
- Build the flavor base:
- Heat olive oil in a large skillet over medium heat, cook shallot for 2 to 3 minutes until translucent, then add garlic and chili flakes for 1 minute until fragrant
- Caramelize the tomato paste:
- Stir in tomato paste and cook for 2 to 3 minutes, watching it darken slightly as it develops deeper flavor
- Add the vodka:
- Pour in vodka and let it simmer for 2 to 3 minutes until the alcohol scent fades away completely
- Make it creamy:
- Lower heat and stir in heavy cream, simmering gently for 2 to 3 minutes until everything comes together smoothly
- Add the cheese:
- Stir in grated Parmesan until melted, then season with salt and pepper to taste
- Combine everything:
- Add drained rigatoni to the sauce and toss well, using reserved pasta water if it needs loosening
- Finish with butter and herbs:
- Stir in butter for that glossy finish and sprinkle with fresh parsley before serving
Pin it This recipe became my go-to when I need something that feels special but does not require hours of work. The way the sauce clings to each piece of pasta makes it feel restaurant-quality without the fuss.
Make It Your Own
Sometimes I add sautéed mushrooms or spinach when I want more vegetables, especially if I am serving it as the main meal. Both absorb the sauce beautifully and make the dish feel more complete.
What To Drink With It
A crisp Pinot Grigio cuts through the creaminess perfectly, but sparkling water with lemon works great if you want something non-alcoholic. The acidity in either choice balances the rich sauce.
Serving Suggestions
A simple green salad with bright vinaigrette balances the richness, and crusty bread is almost mandatory for sopping up extra sauce.
- Grate extra Parmesan at the table for people who love cheese
- Keep chili flakes on hand for heat lovers to add more
- Leftovers reheat beautifully with a splash of water
Pin it This pasta has become one of those recipes I can make without thinking, but it still impresses everyone who tries it.
Recipe Questions & Answers
- → How can I adjust the spice level?
Modify the amount of red chili flakes according to your taste. Start small and add more for increased heat.
- → What type of pasta works best?
Rigatoni holds the sauce well due to its ridges and tubular shape, but penne or ziti can be good alternatives.
- → Can I make this dish vegan?
Yes, substitute heavy cream and Parmesan with plant-based alternatives and replace butter with vegan margarine.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta cooking water and add it gradually to the sauce to reach the desired consistency.
- → What garnishes enhance the final dish?
Extra grated Parmesan and freshly chopped parsley complement the flavors and add a bright finish.