rigatoni alla vodka
the blush-pink pasta that fixes almost any evening.
- prep
- 10 min
- cook
- 25 min
- total
- 35 min
- serves
- 4
the byte
this is the one i make when i've had a long day and want something that tastes like a restaurant but happens in one pan. the vodka isn't optional — it's what makes the tomato taste rounder and slightly sweet.
ingredients
- 1 lb rigatoni
- 3 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tbsp tomato paste
- ½ tsp red pepper flakes
- 1 (28 oz) can whole peeled tomatoes, crushed by hand
- ⅓ cup vodka
- ¾ cup heavy cream
- ¾ cup finely grated parmesan, plus more to finish
- 2 tbsp cold butter
- kosher salt, black pepper, torn basil
let's make it
- 01
bring a big pot of very salty water to a boil. don't start the pasta yet.
- 02
warm the olive oil in a wide skillet over medium. add the onion with a pinch of salt and cook 6–8 minutes until soft and translucent.
- 03
add the garlic, tomato paste and red pepper flakes. cook 2 minutes, stirring, until the paste turns a shade darker.
- 04
pour in the vodka and let it bubble down by half, about 2 minutes.
- 05
add the crushed tomatoes, season, and simmer gently 12–15 minutes until slightly thickened.
- 06
meanwhile cook the rigatoni one minute shy of al dente. reserve 1½ cups pasta water.
- 07
stir the cream into the sauce, then add the pasta with a big splash of pasta water. toss over medium heat 2 minutes.
- 08
off the heat, add the butter and parmesan and toss hard until glossy. loosen with more pasta water as needed. finish with basil and more cheese.
byte notes
- — hand-crushed whole tomatoes give a much better texture than pre-crushed.
- — if the sauce ever looks tight or oily, it wants more pasta water and more tossing — not more cream.
- — no vodka? use a dry white wine. it's different but still lovely.
watch it
the video lives on instagram & tiktok
