My Rigatoni alla Vodka recipe is one of my favorites, with a rich, creamy vodka tomato sauce made from tomato paste, heavy cream, and a splash of vodka. It’s perfect for an easy weeknight dinner, and yes, you can even freeze the sauce for later! Let me show you how to make this comforting dish at home.
You might enjoy next my ravioli with tomato sauce and my pasta all'Amatriciana.
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If you asked me what is one of the most popular Italian-American dishes, I would say penne alla vodka. We will talk more about the background of this famous pasta recipe. I chose to use nice and chewy rigatoni instead of penne, but you could go ahead and use penne!
Rigatoni alla Vodka is one of those dishes that looks fancy but is super easy to make. The creamy vodka tomato sauce clings perfectly to the pasta, creating a rich, comforting meal that's perfect for a cozy dinner at home.
This is nonna's recipe. She's been making it for many years and I learned how to make it from her. It's another nonna recipe that's a keeper!
I love how the rigatoni really holds onto the sauce, making each bite so flavorful and satisfying. It's one of those dishes that always impresses but doesn't take much time or effort to pull together.
What makes this dish special is the balance between the creamy vodka sauce and the slight tang from the tomatoes. The vodka helps bring out the flavors in the tomato paste without overpowering the dish, and add a touch of red pepper flakes to give it a nice little kick of heat. The sauce is luscious and delectable. Every bite is absolutely delicious!
You can easily tweak the spice level or even add some protein like chicken or shrimp to make it heartier. I love the flexibility—it’s a dish you can truly make your own.
Another great thing about this recipe is that it stores really well. I often make extra vodka sauce and freeze it for later, which makes weeknight dinners so much easier. Plus, it’s one of those meals that just feels comforting after a long day, and the leftovers are just as good, if not better, the next day!
Ingredient Notes:
- Rigatoni Pasta: The perfect shape to hold onto the creamy vodka sauce with its ridges and tube structure. Go ahead and use penne or farfalle instead.
- Butter: Adds richness and a silky texture to the sauce while enhancing the flavor of the shallots and garlic. Be sure to use unsalted, otherwise the sauce could become too salty.
- Shallots: Provides a mild, sweet onion flavor, which is less intense than regular onions, giving the sauce a delicate base. Use Sweet onion or Vidalia onion in its place.
- Garlic: Adds a fragrant and savory depth to the sauce, complementing the sweetness of the tomato paste.
- Vodka: Enhances the flavors of the tomato and cream, giving the sauce a subtle complexity without an overwhelming alcohol taste. You could use ¼ to ½ cup. If you want more flavor, add a touch more. It helps to emulsify the sauce, and most the alcohol evaporates.
- Tomato Paste: Concentrates the tomato flavor and gives the sauce its rich, vibrant color while thickening it. You will use a whole tube. It may seem like a lot, but it it's the perfect amount mixed with the other ingredients.
- Cream: Creates the smooth, luscious texture of the sauce and balances the acidity of the tomato paste with its richness. I used 1 cup. There are recipes that use ½ to ¾ cup. Use less, if you prefer. But 1 cup gives the sauce the right color when it's combined with the tube of tomato paste.
- Sea salt: Helps to bring out the flavors of all the ingredients and balance the sauce.
- Freshly ground black pepper: Basic seasonings to bring out the flavors of all the ingredients and balance the sauce.
- Parmigiano Reggiano: Adds umami, depth, and a slight saltiness to the sauce, making it more savory and creamy. I highly suggest using Parmigiano Reggiano or Grana Padano.
- Red pepper flakes: Optional addition to give the dish a little kick of heat!
- Fresh Basil (Optional): Adds a fresh, herbal note that brightens up the rich flavors of the sauce. I would not recommend dried basil for this sauce.
How to make pasta alla vodka recipe?
Here is how to make the best vodka sauce (the full recipe is below!):
- Step 1: Step 1: Cook pasta in large pot of salted water.
- Step 2: While the pasta is cooking, prep the vodka sauce. Melt the butter in a skillet on medium heat and add in olive oil.
- Step 3: Add shallots (or onions) and garlic. Season with salt and pepper.
- Step 4: Add in vodka and it will sizzle and evaporate. Deglaze the pan, stir to combine with shallot and garlic.
- Step 5: Add in the tomato paste and stir to combine. Let it caramelize a bit and darken in color.
- Step 6: Add in about ¼ cup of the starchy pasta water.
- Step 6: Add in the heavy cream and stir to combine.
- Step 7: Check the seasoning. Taste and add more salt and pepper, if needed. Simmer sauce while the pasta is cooking.
- Step 9: Drain the pasta, reserving some pasta water, and immediately add pasta to the sauce. Stir to combine pasta with vodka sauce. Loosen with some pasta water if it's too thick.
- Step 10: Serve pasta with some freshly grated Parmigiano Reggiano. Garnish with fresh basil (optional). Enjoy!
Leftover and Storing
- Refrigerate: Leftover rigatoni alla vodka stores really well. Place it in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, adding a splash of water or milk to loosen the sauce if it has thickened too much.
- Freeze: You can also freeze the vodka sauce separately (without the pasta). Let it cool completely before transferring it to a freezer-safe container. The sauce can be frozen for up to 2 months. Do not freeze combined with the pasta. You could also store in a zipped lock freezer bag (be sure to date your container or bag). When you're ready to use it, thaw it in the fridge overnight and reheat on the stove, combining it with freshly cooked pasta.
Our Top Tips
- Use High-Quality Tomatoes: San Marzano tomatoes or other quality canned tomatoes will give your sauce a rich, authentic flavor. I used my own canned tomatoes.
- Don’t Skimp on the Vodka: A couple of tablespoons of vodka helps bring out the flavors in the tomatoes and cream, but make sure to let it cook down to avoid a raw alcohol taste.
- Cook the Vodka: Allow the vodka to simmer for 2-3 minutes after adding it to the pan. This helps cook off the alcohol while keeping the flavor.
- Balance the Cream: Heavy cream adds richness to the sauce, but don’t overdo it. Add just enough to make the sauce smooth and creamy without overpowering the tomato flavor.
- Undercook the Pasta Slightly: Cook the rigatoni 1-2 minutes less than the package instructions, as it will finish cooking in the sauce.
- Save Some Pasta Water: Adding a splash of reserved pasta water helps emulsify the sauce, making it silkier and cling to the pasta better.
- Finish with Parmesan: Grate fresh Parmesan into the sauce or on top before serving to enhance the creaminess and flavor.
- Optional Spice: If you like a little heat, add a pinch of red pepper flakes when sautéing the garlic and onions for a subtle kick.
FAQ'S
Vodka adds a subtle depth of flavor to the sauce, which does make the overall sauce's flavor taste incredible. Since the vodka is added to the hot pan and is deglazed, the actual vodka flavor is not very noticeable. It's a light hint of vodka flavor. Adding vodka to the helps to bond the cream with the tomato sauce, making it the most silky smooth texture.
Yes, kids can eat Rigatoni alla Vodka because most of the alcohol from the vodka evaporates during cooking. When making vodka sauce, it typically takes about 20 to 30 minutes of simmering for most of the alcohol to cook off, making it safe for kids to eat. However, trace amounts of alcohol may still remain, so if you're concerned, you can extend the cooking time or substitute with a non-alcoholic option like broth.
The dish is called Pasta alla Vodka because vodka is a key ingredient in the sauce. It's what gives the sauce its signature richness and smooth consistency, making it distinct from other tomato-based sauces.
Vodka acts as an emulsifier, helping to combine the tomatoes and cream into a cohesive, silky sauce. It also enhances the overall flavor profile without adding a strong alcoholic taste, making the sauce richer and more balanced.
Rigatoni alla Vodka can have a slight kick if red pepper flakes are used in the recipe. However, the level of spice is usually mild, and you can adjust the amount of red pepper to your taste.
Yes, you can freeze vodka sauce. Let it cool, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Freeze the sauce alone, adding fresh pasta when serving.
Some other easy pasta recipes you'll love:
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📖 Recipe
📖 Recipe
BEST Rigatoni alla Vodka
Ingredients
- 1 lb mezze rigatoni or penne pasta
- 1 Tablespoon extra-virgin olive oil
- 2 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 shallot minced
- ½ cup vodka
- 1-4.56 oz tube of double concentrated tomato paste or use a can
- 1 cup heavy cream
- Sea salt
- freshly ground black pepper
- ½ cup Parmigiano Reggiano grated or use Grana Padano, plus more to your taste
Instructions
- Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in pan with the sauce and heating together and it will cook a little more).
- While the pasta is cooking, make the vodka sauce.
- Melt the butter and add in the olive oil in a large skillet over medium heat. Add garlic and shallots (or onions) and season with salt and pepper. Cook, stirring occasionally, until the shallots have become translucent and have totally softened, 5 to 8 minutes.
- Add in the vodka and it's going to sizzle and bubble. Let it do it's magic and give it a stir to deglaze the pan a bit while it evaporates a little (about 1 minute).
- Add the tomato paste and stir constantly, cooking the paste until it changes from bright red to a deeper color or until the paste has caramelized and become darker, 2-3 minutes.
- Add in a scoop of the starchy pasta water to loosen the sauce a little.
- Slowly add the cream to the sauce, stirring to combine.
- Taste and check the seasoning of the sauce and add a little more salt (if needed)and some freshly ground pepper.
- Let the sauce simmer on medium-low heat while the pasta is cooking (sauce will be simmering for a total 10-12 minutes).
- Strain pasta when it's just before al dente, reserve some of the pasta water (½ cup is good), drain well and immediately add the pasta to the pan with vodka sauce. On medium heat, give it a nice stir to combine it all together. If it's too thick, loosen it with a little bit of the reserved pasta water and stir it all together.
- Spoon pasta onto plates and serve with freshly grated Parmigiano Reggiano. Garnish with fresh basil (optional). Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Substitutions & Variations for homemade vodka sauce:
- Cream Alternatives: Instead of heavy cream, you can use light cream, half-and-half, or even coconut cream for a dairy-free version. These options will still make a creamy, yet a bit lighter sauce.
- Pasta Swap: While rigatoni is the classic choice, you can substitute with penne, fusilli, or even spaghetti for a different texture. Penne alla Vodka is a popular alternative!
- Vodka Substitutions: If you prefer to skip the vodka, you can use water with a splash of lemon juice to mimic the acidity, or just omit it entirely, though it will change the overall flavor slightly.
- Spice Levels: For a spicier dish, add in some red pepper flakes, or leave them out for a milder version. You can also add other seasonings like smoked paprika or fresh herbs for a different twist.
- Protein Additions: If you want to add protein, try including cooked chicken, shrimp, or Italian sausage. These additions can make the dish heartier while still keeping the rich sauce as the star.
Jen says
I made this last night and I am making this again tonight! I wanted to have some leftovers, but everyone finished it up. VERY GOOD sauce and it's fast to make!
karen says
PERFECT RECIPE! It was just what I was looking for.
Lora says
CIAO Karen-Thank you for taking the time to let me know you enjoyed the rigatoni alla vodka recipe. Really happy you enjoy it!