Creamy Tomato Vodka Rigatoni

• 12 ounces rigatoni
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 2 cups marinara sauce
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Fresh basil, for garnish

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sauté until softened, about 3 minutes.
4. 4 Pour in vodka and cook until reduced by half, about 2 minutes.
5. 5 Add marinara sauce and bring to a simmer.
6. 6 Stir in heavy cream, black pepper, salt, and red pepper flakes if using.
7. 7 Let sauce thicken slightly, about 5 minutes.
8. 8 Toss cooked rigatoni in sauce until well coated.
9. 9 Remove from heat and stir in Parmesan cheese.
10. 10 Serve hot, garnished with fresh basil.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled chicken or shrimp for a heartier meal.
• Substitute penne or spaghetti for rigatoni.

Substitutions

• Use half-and-half in place of heavy cream for a lighter sauce.
• Substitute Italian seasoning if you're out of red pepper flakes.

Pairings

• A glass of crisp white wine or a hoppy IPA complements this dish well.
• Serve with a side of sautéed spinach or roasted vegetables.

Nutrition

Tips

• For a richer flavor, sauté aromatics over low heat to avoid browning.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore sauciness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a bit of sauce or water.

Serving Suggestions

• Pair with a crisp green salad and garlic bread for a complete meal.
• Sprinkle with additional Parmesan and cracked pepper before serving.

FAQ