Spicy Vodka Rigatoni

Name: Spicy Vodka Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2½ tsp Salt; 12½ oz Rigatoni; 1 tbsp Olive Oil; 1 Shallot; 3 cloves Garlic; 1 tsp Red Pepper Flakes; 4 tbsp Tomato Paste; 60 ml Vodka; 14 oz Canned Tomatoes; ½ cup Heavy Cream; 4 oz Parmesan

By Eatpace

Rigatoni gets tossed in a tomato and vodka sauce with cream, chili flakes, and Parmesan. The sauce cooks while the pasta boils, so dinner is ready in about 30 minutes.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 647; kcal per serving
Protein: 25g; per serving

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Rigatoni coated in spicy tomato cream sauce and topped with grated Parmesan.

30 min

Method

7 steps 10 min prep · 20 min cook

Cook

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Rigatoni; cook until just shy of al dente, about 10 minutes. Reserve some pasta water, then drain.
Step 2. Meanwhile, heat Olive Oil in a large skillet over medium heat. Add Shallot and cook until softened, about 3 minutes.
Step 3. Stir in Garlic, Red Pepper Flakes, and Tomato Paste. Cook, stirring, until the paste darkens slightly, about 2 minutes.
Step 4. Turn off the heat and pour in Vodka. Return to medium heat and stir until reduced by about half, about 2 minutes.
Step 5. Add Canned Tomatoes and the rest of the Salt. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in Heavy Cream.
Step 6. Add the drained pasta and toss over low heat until coated and tender, about 2 minutes. Turn off the heat, stir in most of the Parmesan, and loosen with reserved pasta water as needed.

Finish & serve

Step 7. Divide among bowls and top with the rest of the Parmesan.

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Tips

Swap it

For less heat, use half the chili flakes.

Good to know

Add pasta water a splash at a time until the sauce clings to the rigatoni without pooling.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of water.

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