Pin It I stumbled upon this pasta during one of those late-night scrolling sessions where recipes just look better at 2 AM. Something about the way the sauce clung to each rigatoni tube made me pause. The next evening I found myself standing in my kitchen with a bottle of vodka and way too much tomato paste, ready to see what the hype was about. My roommate wandered in, smelled the garlic hitting the hot oil, and asked what I was making.
I first made this for a dinner party when I forgot to plan anything until guests were already on their way. The butter finish was an accident, I had meant to save it for something else and dumped it in out of pure kitchen chaos. Everyone went quiet for a solid minute after the first bite. Someone actually asked if this was my grandmothers recipe and I just smiled and served more wine.
Ingredients
- 400 g rigatoni: The ridges and hollow center grab sauce beautifully, dont substitute with smooth pasta
- 2 tbsp olive oil: Use something decent quality since youre building flavor from the base
- 1 small shallot: Sweeter and more delicate than onion, melts into the sauce
- 2 cloves garlic: Fresh minced is best here, jarred garlic can taste acrid in creamy sauces
- 1 tsp red chili flakes: Start here if youre sensitive, you can always add more but cant take it back
- 60 ml tomato paste: The concentrated kind in a tube, not canned diced tomatoes
- 60 ml vodka: Plain vodka works, no need for anything premium
- 120 ml heavy cream: The fat content matters, milk wont give you the same silky finish
- 60 g grated Parmesan: Grate it yourself or buy it grated, but avoid the shelf-stable shaker cheese
- 2 tbsp unsalted butter: This is what makes restaurant pasta shine, dont skip it
- 2 tbsp fresh parsley: Dried herbs would taste wrong here, fresh cuts through the richness
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil, the water should taste like the sea
- Cook the rigatoni:
- Cook according to package directions but pull it 1 minute early, it will finish in the sauce
- Save the pasta water:
- Before draining, scoop out 120 ml of that starchy water, it liquid gold for sauce consistency
- Start the sauce base:
- Heat olive oil in a large skillet over medium heat, add shallot and cook 2 to 3 minutes until translucent
- Add the aromatics:
- Stir in garlic and chili flakes, cook just 1 minute until you can smell them, garlic burns fast
- Caramelize the tomato paste:
- Add tomato paste and cook 2 to 3 minutes, stirring constantly until it darkens a shade or two
- Deglaze with vodka:
- Pour in vodka and simmer 2 to 3 minutes, the sharp smell will mellow as alcohol evaporates
- Make it creamy:
- Lower heat, stir in heavy cream and simmer gently 2 to 3 minutes until smooth
- Add the cheese:
- Stir in Parmesan until melted, taste and season with salt and pepper
- Bring it together:
- Add drained pasta to the sauce and toss vigorously, add pasta water if it looks too thick
- The restaurant finish:
- Stir in butter off heat, top with parsley and serve with extra Parmesan
Pin It This became my go-to when someone has had a rough week and needs actual comfort. The way people lean in when you bring it to the table, that immediate sense of something good happening, it never gets old.
Making It Your Own
Ive learned that the chili flakes are entirely personal. My sister adds triple the amount and calls it dinner. I make it for kids sometimes and skip the heat entirely and they still lick the plates clean. The vodka can be replaced with more cream if you prefer, you will lose that subtle brightness but the texture remains gorgeous.
What To Serve Alongside
A simple green salad with sharp vinaigrette cuts through the richness beautifully. Crusty bread is non negotiable in my house, someone always wants to mop up the last bit of sauce. If you want vegetables, roasted broccolini or sauteed spinach work without competing with the pasta.
Leftovers And Storage
This reheats surprisingly well, which is rare for creamy pasta dishes. The sauce will thicken in the fridge, so add a splash of cream or pasta water when warming it up. I eat it cold for lunch sometimes, straight from the container, do not judge my life choices.
- The sauce actually gets better after a day in the fridge, flavors meld and deepen
- Freeze individual portions in microwave safe containers for emergency meals
- If it looks separated after reheating, whisk in a tiny bit of cream while heating
Pin It Pasta should make people happy, not stressed. This one has never let me down.
Recipe Questions & Answers
- → How can I adjust the spice level?
Modify the amount of red chili flakes to suit your heat preference, starting with less and adding more gradually.
- → What can substitute vodka in the sauce?
White grape juice or vegetable broth are good alternatives that maintain flavor without alcohol.
- → Can I make this dish vegan?
Use plant-based cream and cheese substitutes, and skip the butter to keep it vegan-friendly.
- → How do I achieve the sauce's creamy texture?
Simmer heavy cream into the tomato base and carefully stir in grated Parmesan to create a smooth, rich sauce.
- → What is the best pasta type for this dish?
Rigatoni works best as its ridges hold the creamy sauce well, but other tube-shaped pasta can also be used.