Spicy Vodka Rigatoni

This pasta has been everywhere for a reason. The sauce comes together in the time it takes to boil the noodles, and the combination of tomato paste, vodka, and cream creates something way more complex than the ingredient list suggests. It’s the kind of recipe you make once and then can’t stop making.

Ingredients

  • 1 lb rigatoni
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes (more to taste)
  • 2 tbsp tomato paste
  • 1/3 cup vodka
  • 1 cup heavy cream
  • 1/2 cup pasta water (reserved)
  • 3/4 cup grated Pecorino Romano
  • Fresh basil for garnish
  • Salt and black pepper to taste

Step-by-Step Instructions

Step 1: Cook the Rigatoni

Bring a large pot of generously salted water to a boil. Cook the rigatoni until it’s one minute short of the package directions. Before draining, scoop out a full cup of that starchy pasta water. You’ll need it.

Step 2: Build the Base

Heat olive oil in a large, deep skillet over medium heat. Add the minced garlic and red pepper flakes. Stir for about 30 seconds, just until it smells incredible. Don’t let the garlic brown.

Step 3: Toast the Tomato Paste

Add the tomato paste directly to the skillet and stir it around for about 2 minutes. You want it to deepen in color and caramelize slightly. This is where the sauce gets its rich, concentrated flavor.

Step 4: Deglaze with Vodka

Pour in the vodka. It will sizzle and steam. Let it simmer for 2 to 3 minutes until it reduces by about half. The alcohol cooks off, but it pulls out flavors from the tomato paste that water and cream alone can’t reach.

Step 5: Add the Cream

Stir in the heavy cream until everything is smooth and blush-pink. Bring it to a gentle simmer, not a hard boil, and let it thicken for about 2 minutes.

Step 6: Marry the Pasta and Sauce

Add the drained rigatoni along with a splash of that reserved pasta water. Toss everything together over medium heat for a solid 2 minutes. The starch from the water helps the sauce cling to every ridge and tube. Add more pasta water a tablespoon at a time if it looks tight.

Step 7: Finish with Cheese

Pull the skillet off the heat and fold in the Pecorino Romano. Season with salt and pepper. The residual heat melts the cheese into the sauce without clumping.

Serving Suggestions

  • Tear fresh basil over the top right before serving
  • Pair with a simple arugula salad dressed in lemon and olive oil
  • Crusty bread on the side for mopping up leftover sauce
  • A glass of Chianti or Montepulciano doesn’t hurt

Tips

  • Don’t skip the pasta water. The starch is what makes the sauce silky instead of just wet.
  • Use a deep skillet or sauté pan big enough to toss the pasta in. A cramped pan means uneven coating.
  • If you want more heat, add a spoonful of Calabrian chili paste along with the tomato paste.
  • The vodka matters, but you don’t need the expensive stuff. Anything mid-shelf works.
  • Pecorino gives a sharper, saltier punch than Parmesan. If you only have Parm, use it, but add a pinch more salt.