Vodka rigatoni is a popular Italian-American pasta dish that typically consists of rigatoni pasta cooked in a creamy tomato sauce that is flavored with vodka, onions, garlic, and crushed red pepper flakes. The sauce is usually made by simmering diced onions and minced garlic in olive oil until they are soft and translucent, then adding tomato sauce, cream, and vodka. The vodka is added to the sauce for flavor, and also to help release the flavors of the tomatoes.
1 Red Onion
4 Garlic Cloves
Fresh Basil
1 Cup Heavy Cream
1/2 Cup Parmesan Cheese
1/2 Cup Vodka
6 oz Tomato Paste
1/4 Cup Olive Oil
16 oz Rigatoni
1/2 tsp Crushed Red Pepper Flakes
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper
The foundation of any great pasta dish is high-quality pasta. For this recipe, I’m using fresh rigatoni from Maria’s Pasta Shop in Utica. Their pasta delivers an unbeatable taste and texture, giving the dish a gourmet touch. Fresh pasta enhances the overall flavor and ensures a satisfying bite, but if it’s not available, don’t worry. Barilla’s Rigatoni is a fantastic alternative. Known for its ridged texture, it’s perfect for holding onto rich sauces like the creamy vodka sauce we’re making.
This dish doesn’t rely on protein, so it’s a great opportunity to focus on the pasta itself. If you’re up for making fresh pasta, now’s the time! But if not, no worries! If you don’t have a local pasta shop or don’t want to make your own, Barilla’s Rigatoni is a solid choice. It’s available at most grocery stores, and the ridged texture works well with sauces.
Cooking the pasta to al dente is key. This usually takes 10-15 minutes, depending on the brand and type of pasta you’re using. Start by bringing a large pot of salted water to a rolling boil. The salt not only flavors the pasta but also helps in enhancing the sauce later.
Once the pasta is done, be sure to reserve about 2/3 cup of the starchy pasta water before draining. This starchy water will be a game-changer in achieving the perfect sauce consistency.
When preparing produce for vodka rigatoni, taking the time to properly dice, mince, and chop ensures that every bite is flavorful and well-balanced. Start with the red onion. Peel off the outer layer, then slice the onion in half from root to tip. Lay each half flat on the cutting board and make horizontal cuts, followed by vertical cuts, creating a fine dice. This allows the onion to soften quickly and evenly in the sauce, releasing its sweet and savory flavor.
Next, move on to the garlic. For mincing, begin by peeling the cloves. To make peeling easier, lightly smash each clove with the flat side of a knife. Once peeled, chop the garlic into small pieces. For a finer mince, run your knife through the chopped garlic repeatedly until it reaches the desired consistency. The minced garlic will infuse the sauce with a rich, aromatic depth.
Finally, the basil. Fresh basil adds a fragrant, herbal note that complements the richness of the sauce. Rinse the leaves under cold water and pat them dry. Stack a few leaves on top of each other, roll them into a tight cylinder, and slice thinly to create chiffonade ribbons. If you prefer smaller pieces, give the ribbons a quick chop.
Now it’s time to bring everything together in the skillet. Start by heating 1/4 cup of olive oil over medium heat. Once hot, add the diced red onion and sauté for about 3 minutes until it turns translucent and starts to soften. This step helps to build the flavor base of the sauce.
Add the minced garlic to the skillet, stirring well to combine. The aroma of garlic and onion cooking together is irresistible and sets the stage for a deeply flavorful sauce.
Now, it’s time to transform this base into vodka sauce. Add a few tablespoons of tomato paste to the skillet. Cooking it down for about 3 minutes will intensify its sweet, tangy, and umami-rich profile. The paste will thicken, darken, and develop a deeper flavor as it caramelizes.
Next, pour in 1/2 cup of vodka—my personal favorite is Tito’s. Deglazing with vodka not only adds a unique depth of flavor but also helps lift the flavorful browned bits from the bottom of the skillet. Cook the vodka for about 3 minutes to allow the alcohol to evaporate, leaving behind its subtle taste.
Now, stir in 1 cup of heavy cream. As you continue to cook on medium heat, the sauce will take on a beautiful orange hue.
Season with 1/2 tsp crushed red pepper flakes, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper.
Before adding the Parmesan, pour in the reserved pasta water, about 2/3 cup, to loosen the sauce. The starches in the water help to emulsify the sauce, making it silky and ensuring it clings to the pasta perfectly.
Once the sauce has reached the desired consistency, add 1/2 cup of freshly grated Parmesan cheese. Fresh Parmesan melts seamlessly, adding a rich, nutty flavor that elevates the sauce to perfection.
Now it’s time to bring the pasta and sauce together. Add the cooked rigatoni to the skillet and gently stir until each piece is thoroughly coated. Let the pasta sit for a minute or two in the sauce, allowing it to absorb the rich flavors. The rigatoni’s ridged texture will grab onto the sauce, ensuring every bite is packed with creamy, savory goodness.
Once your pasta is perfectly sauced, plate it up and garnish with an extra sprinkle of Parmesan cheese and a few fresh basil leaves. The Parmesan adds a layer of savory richness, while the basil brings a pop of color and a fragrant, herbal note that complements the creamy sauce beautifully. This final touch not only enhances the flavor but also makes the dish look as good as it tastes. Now, it’s time to dig in and savor every creamy, flavorful bite of your homemade vodka rigatoni.
There can be multiple pronunciations of Vodka Rigatoni because it is an Italian dish that may be pronounced differently in different regions of Italy, and also in different parts of the world where the dish is popular.
Italian is a language with many regional variations, and different regions of Italy may have different dialects, accents, and pronunciations. This may be pronounced differently in the north of Italy than in the south, for example.
Other people refer to this recipe as “vodka a la rigatoni” because in Italian it essentially means “Vodka in the style of Rigatoni.”
The pronunciation of Italian dishes can also be influenced by the local language and accent of the region where the dish is being prepared. For example, in the United States, the pronunciation of Vodka Rigatoni may be influenced by the local dialect or accent, and may sound different than it would in Italy.
There variations in pronunciation simply due to personal preference or individual interpretation. Some people may pronounce the dish with a more Americanized accent, while others may try to adhere to a more authentic Italian pronunciation.
