Spicy Vodka Rigatoni Quick (Printable version)

Spicy rigatoni in creamy tomato-vodka sauce, finished with Parmesan and basil. On the table in 25 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz rigatoni

→ Sauce

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 teaspoon crushed red pepper flakes
06 - 6 oz tomato paste
07 - 1/4 cup vodka
08 - 1 cup heavy cream
09 - 1/4 cup reserved pasta cooking water
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ For Finishing

12 - 2 oz grated Parmesan cheese, plus more for serving
13 - Handful fresh basil leaves, torn
14 - Additional crushed red pepper flakes, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water. Drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Stir in the crushed red pepper flakes and tomato paste. Cook, stirring, for 2–3 minutes until the tomato paste deepens in color.
04 - Lower the heat. Carefully pour in vodka and stir. Cook for 1–2 minutes to allow the alcohol to evaporate.
05 - Add heavy cream and reserved pasta water. Simmer for 2–3 minutes, stirring until the sauce is smooth. Season with salt and black pepper as desired.
06 - Add drained rigatoni to the skillet. Toss gently to coat evenly. Sprinkle in Parmesan and continue tossing until cheese melts and creates a velvety sauce.
07 - Remove from heat. Plate immediately, topping with extra Parmesan, fresh basil, and more chili flakes if preferred.

# Expert Advice:

01 -
  • If you crave creamy pasta with a subtle kick, this is the sauce that delivers both in record time—almost like you're getting away with something too good for a Wednesday.
  • The way the Parmesan melts right into the sauce means every single noodle is coated luxuriously—no bland bites, ever.
02 -
  • I once forgot to let the tomato paste cook and the sauce tasted flat—always give it enough time to turn deep and rich.
  • Saving pasta water was a game changer; it rescues any too-thick sauce and gives that professional sheen I always admired in restaurants.
03 -
  • Letting tomato paste caramelize deeply is the key to big flavor without extra ingredients.
  • Finishing the sauce with a touch of reserved pasta water and stirring in cheese off-heat ensures a velvety texture every time.
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