BEST Rigatoni alla Vodka
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. A silky smooth and delicious sauce that's perfect for an easy weeknight dinner, and yes, you can even freeze the sauce for later!
Servings: 4
Calories: 353kcal
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.
Nutrition
Serving: 4g | Calories: 353kcal | Carbohydrates: 2g | Protein: 2g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 17mg | Potassium: 59mg | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.1mg
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