This 20-minute Rigatoni Alla Vodka is incredibly easy to make and yields the most luxurious, velvety tomato pasta dish.
This pasta comes together in just 20 minutes, uses simple pantry ingredients, and turns out a velvety, creamy tomato sauce that coats every piece of pasta.
During our busy sports weeks, this simple pasta becomes a savior for those chaotic weeknights. One pot, 20 minutes and dinner is ready.
Adding vodka deepens all the flavors in this pasta, but if you prefer an option without it, try my easy Paccheri Rigati in tomato sauce.
This pasta would be perfect for a date night in. It feels truly special and it is quick to make.
Ingredients
- Rigatoni: This pasta is perfect to absorb all that delicious creamy tomato sauce. Penne is also a great option here.
- Tomato paste: Using this concentrated tomato flavoring allows us to make the sauce in just minutes without having to simmer tomatoes for a long time. It is one of my favorite flavor boosters and recipe shortcuts.
- Vodka: Use an unflavored vodka in this sauce.
- Onion and garlic: The aromatic base of this dish and pretty much any hearty dish.
- Oil and butter: Oil and butter work together to add flavor and caramelize the aromatics.
- Heavy cream: Adds silky texture to the pasta.
- Burrata: Optional but highly recommended. This mozzarella-encased cheese has a creamy center that is irresistible. It definitely takes this dish to the next level.
- Fresh basil: Adds a light element to this dish and a bright pop of color.
- Parmesan cheese: I always add it to my pasta dishes for presentation and a boost of flavor.
Step by step instructions
Boil the pasta per box instructions and reserve the pasta water.
Sauté the onion until deeply fragrant and translucent. Add the garlic and cook until fragrant. Add the tomato paste and cook until caramelized.
Add the vodka to deglaze the pan and allow it to cook for 30 seconds. Add some of the reserved pasta water and butter.
Stir in the cream and add the drained pasta.
Stir well until the sauce clings to the pasta. Remove from the heat and serve with parmesan cheese, chopped fresh basil and burrata.
Serving tips and suggestions
This recipe is for a full bag (16 oz) of pasta and it comfortably feeds 4 people as a main dish or 8 as a side.
Since we are adding burrata, I suggest adding ½ a ball of burrata (about 2 ounces) to a serving of pasta when feeding 4 people.
If you are serving this as a side dish to more guests, you could set the burrata on the side, tear it apart and let each guest take a helping of the creamy filling (stracciatella) and the outer mozzarella casing.
Storage and reheating instructions
Store the creamy pasta (without the burrata) in an airtight container for up to 3 days.
Reheat on the stove top over medium heat. You may add a splash of water to bring the sauce back to its velvety texture.
Rigatoni Alla Vodka
Ingredients
- 16 oz rigatoni
- 4 tablespoons olive oil
- 1 cup onion finely diced, about ½ of a medium onion
- 4 cloves garlic minced
- ¼ cup tomato paste
- ¼ cup vodka
- 2 tablespoons butter
- ½ cup pasta water more as needed to thin out the sauce
- 1 cup heavy cream
- salt and pepper to taste
- 8 ounces burrata 2 balls
- ½ cup parmesan cheese freshly grated
- fresh basil
- salt and pepper for garnish on the burrata
- olive oil to drizzle on the burrata
Instructions
- Cook pasta per package instructions in salted water. Drain but reserve pasta water. Set pasta aside.16 oz rigatoni
- In a big non-stick skillet (I used a 14 inch) add the olive oil and onion. Over medium-high heat cook the onion for about 4-5 minutes, stirring constantly.4 tablespoons olive oil, 1 cup onion
- Add the minced garlic and cook for 1 minute.4 cloves garlic
- Add the tomato paste and cook for 1 more minute stirring constantly.¼ cup tomato paste
- Add the vodka and cook for 30 seconds.¼ cup vodka
- Add the butter and cook until it's melted. The sauce should start to thicken.2 tablespoons butter
- Add some of the pasta water (½ cup) and stir well.½ cup pasta water
- Reduce the heat to medium-low and stir in the heavy cream. Add salt and pepper to taste.1 cup heavy cream, salt and pepper
- Toss the pasta in the sauce until fully coated and remove from the heat.
- Serve pasta in a bowl, add grated parmesan cheese and chopped basil. Add half a ball of burrata per serving (4 total).8 ounces burrata, ½ cup parmesan cheese, fresh basil, salt and pepper, olive oil
- Drizzle the burrata with olive oil, add a pinch of salt and pepper.
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