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CuisineEuropeanItalianDairyGlutenVodkaPastaCooking StyleUnder 1 HourUnder 45 MinutesStove TopDate NightLunchDinnerEasyComfort Food

Rigatoni Alla Vodka

This rigatoni alla vodka is rich, creamy, and topped with burrata for an extra-indulgent touch. It’s the perfect recipe to have in your back pocket when you’re in your 20s and learning to cook: impressive enough for a date night but easy enough for a weeknight. The key is cooking down the tomato paste for depth and using pasta water to bring the sauce together — no fancy techniques required. It’s a simple, satisfying meal that proves homemade is always worth it.

Ivanna Lopez Guajardo
Tasty Team
97% would make again
Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Rigatoni Alla Vodka
Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Ingredients

for 2 servings

  • ½ lb uncooked rigatoni
  • 2 tablespoons olive oil
  • 1 small shallot, minced
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 3 tablespoons vodka
  • ¾ cup heavy cream
  • ½ cup grated parmesan cheese, divided
  • 2 (2-ounce) balls burrata cheeses
  • fresh basil, for serving

Nutrition Info

  • Calories 1044
  • Fat 71g
  • Carbs 54g
  • Fiber 3g
  • Sugar 7g
  • Protein 45g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of heavily salted water to a boil over high heat. Add the rigatoni, and cook according to the package directions for al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  2. While the pasta cooks, heat the oil in a large high-sided saucepan over medium heat. Add the shallot, and cook, stirring often, until soft and translucent, 3–4 minutes. Stir in the garlic and red pepper flakes. Cook, stirring often, for 1–2 minutes, until fragrant.
  3. Add the tomato paste to the shallot mixture. Cook, stirring often, until the tomato paste turns deep red and is slightly caramelized, 2–3 minutes.
  4. Add the vodka to the shallot mixture, scraping up any bits stuck to the pan. Cook, stirring and scraping, for about 2 minutes, until the liquid has reduced slightly and the strong alcohol smell dissipates.
  5. Stir the heavy cream into the shallot mixture. Cook over medium heat, stirring occasionally, until the sauce is bubbling and starting to thicken, 4–5 minutes.
  6. Add the pasta to the sauce mixture, along with ½ cup of the reserved pasta water. Toss everything together, and let it cook for 2–3 minutes, stirring until the sauce thickens and clings to the pasta. If the sauce looks too thick, add a splash of the remaining reserved pasta water to loosen it up.
  7. Remove the pasta from heat. Stir in half of the grated Parmesan cheese until melted.
  8. Arrange the pasta on plates. Top each serving with the burrata balls, the remaining Parmesan cheese, and fresh basil.
  9. Enjoy!
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Rigatoni Alla Vodka