This is my favorite classic pasta dish. The richness, the creaminess, the flavor, all chef’s kiss. I’ve made this dish a couple different ways the past few years and this version is by far mine and my husband’s favorite.

I love that most pasta sauce dishes start off with sauteing garlic and shallots. There is truly no better smell than these two ingredients cooking. I wish I could pack that smell into a candle. This dish is no different.

Once you have those two cooked, add in an ounce and a half of vodka. Whatever you have on hand is fine, though higher quality will create a higher quality flavor. Honestly, sometimes we skip the vodka part all together and I don’t think it influences the overall dish that much. I tried to do research on the exact amount of time it takes for vodka to be cooked down the most, but could not find anything in regards to vodka specifically. Most sources agree that it is impossible to cook off the alcohol content completely. That being said, if you need to ensure there is no alcohol in the final dish, just skip it completely.

Once the vodka has mostly evaporated, add in the tomato paste and let simmer on low heat until warmed up. Stir frequently to ensure paste does not burn. Then add in the heavy cream. This should turn to the tomato mixture a nice orange/pink color.

Once the pasta is cooked, you can drain it, but make sure to save ~1 cup. I usually add a 1/4 cup pasta water to my sauce to thin it up, but add as much (or as little) as you’d like to reach your desired sauce consistency. Toss the pasta and the pasta water in with the sauce. Add butter and parmesan cheese.

For protein, we usually add in hot Italian sausage, homemade meatballs, or chicken cutlets. Garnish with some more parmesan cheese and you’ve got yourself some Rigatoni Alla Vodka! Enjoy!

Rigatoni alla Vodka is a delightful Italian-American dish that combines the rich flavors of a creamy tomato sauce with the unique kick of vodka. This comforting pasta dish is perfect for any occasion, whether you’re hosting a dinner party or enjoying a cozy night in.

Rigatoni Alla Vodka

Serves: 4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

1 box rigatoni
1 shallot, diced
4 cloves garlic, diced
1.5 oz vodka
6 oz tomato paste
1/2 cup heavy cream
2 tsp crushed red pepper flakes
1 cup pasta water, saved from pasta
4 tbsp butter
Parmesan cheese for garnish

Directions

Cook pasta according to package directions. Once cooked, before draining, save 1 cup water. Set pasta and pasta water aside.
Saute shallot and garlic in a large saucepan on medium-low heat. Once fully cooked and translucent, about 3-4 minutes, add in vodka. Cook for about 5 minutes until vodka is mostly evaporated.
Reduce heat to low and add in tomato paste. Cook for about 3 minutes. Then add in the heavy cream, stir to completely combine. Add in red pepper flakes.
Add the pasta and 1/4 cup of pasta water to the pan. Stir to combine the pasta with the sauce completely. Stir in more pasta water as needed to reach the desired thickness of the sauce. Add the butter and stir until the butter is completely melted and combined.
Serve and garnish with shredded or grated parmesan cheese. Enjoy!

Tips for the best Rigatoni Alla Vodka

Add protein. Use whatever protein you enjoy. I’ll add in sausage links, meatballs, or sliced chicken cutlets depending on my mood.
Ditch the alc. If you prefer a dish that is alcohol free, skip the vodka. No need for a substitute, your dish will still come out amazingly flavorful.
Save the tomato paste. I usually buy 6 oz cans of tomato paste. If your grocery store does not sell cans that small, measure out what you need then save the left overs in a glass food storage container and use it for your next meal that calls for tomato paste. It will last for 5-7 days. Or freeze the paste which will last for 3 months.
No shallots? No problem. If you don’t have any shallots, you can easily substitute them for yellow onion. Dice up half an onion and you are good to go.