Spicy Rigatoni Alla Vodka
on Feb 10, 2021, Updated Mar 14, 2025
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This Spicy Rigatoni Alla Vodka is a delicious and cozy pasta dinner to prepare for any occasion, and it can be done in under 30 minutes! You’ve likely had some rendition at Carbone or Jon and Vinny’s.
This spicy pasta is the perfect balance of creamy, rich, and deep flavors. This is a recipe that we return to most often due to its accessibility by using pantry staples, and quick prep. If you love pasta, check out our Spicy Sausage Cherry Tomato Pasta or Pasta with White Wine and Mussels.
Why You’ll Love This Recipe
What we love about this recipe is that it utilizes staple pantry products, where we only need you will only need a few things to prepare in no time.
- Easy to prepare: All you need to do is mince your shallots and garlic, and then you’re well on your way to making the pasta sauce.
- Pantry staples: The base of this pasta is filled with pantry staples. It’s a recipe we turn to when there is nothing in the fridge or pantry! Since we’re using tomato paste as the base of the sauce, you don’t need to use fresh tomatoes.
- Always a hit: This is always, and we mean always, a staple, for not only dinner, but any sort of potluck, or dinner party. We continuously will bring this to any sort of gathering, or make it when we have people over, and everyone always loves it.
- Luxurious sauce: The sauce is so creamy from the mix of heavy cream, parmesan, and butter.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Aromatics and Base Flavors: The base of the pasta starts with garlic and shallots bloomed in extra-virgin olive oil. Then you’ll also add in either red-pepper flakes, or sometimes we like to use Calabrian chili paste, instead. If you don’t want this spicy, just omit it!
Tomato Paste: The main flavor component of this pasta is rich, umami tomato paste. It gives the deep flavors in this pasta and its vibrant red color.
Vodka: To add some sweetness, and to reduce the sauce, we are using vodka. Adding vodka also enhances the other notes of flavor and provides a luscious sauce through the emulsification of the vodka.
Dairy Components: To finish the sauce after the vodka is reduced, we add heavy cream and unsalted butter. The pasta is then finished off with parmesan cheese tossed through, with more for serving.
Rigatoni: We love using rigatoni, or tortiglioni pasta for this recipe. The shape perfectly clings to the pasta. You can use anything that is your favorite, even a mezzi rigatoni will work here.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- If you don’t want your pasta spicy, omit the chili flakes/Calabrian chili paste.
- Use a block of parmesan: Try to steer away from pre-shredded parmesan and grate your own! It melts nicely since there are no caking agents on it prior, it is also so much fresher.
- Always save your pasta water: This is the KEY to a silky, smooth sauce! Adjust as needed.
- If you want to sub out the vodka, you can swap it with any other alcohol of choice, vegetable broth or chicken broth, or you can omit it.
- While this recipe uses rigatoni and vodka, you can definitely sub out with any of your favorite pasta shapes, or other alcohol. You can also omit the alcohol if preferred.
- Add your favorite proteins: You can add chicken, pancetta, Italian sausage, bacon, or shrimp to this recipe for any added proteins.
- Store leftovers in an airtight container for up to 3 days.
- For reheating, warm on the stovetop with a splash of water or cream to loosen the sauce. You can also rewarm in the microwave.
How to Make Spicy Rigatoni Alla Vodka
Step 1: Bring a pot of salted water to a boil and cook the rigatoni. Reserve at least 1 cup of pasta water. Heat olive oil over medium heat. Sauté garlic and shallots until fragrant.
Step 2: Add chili flakes to bloom, stir in tomato paste, and cook until it darkens and caramelizes. Pour in vodka and let it reduce before stirring in heavy cream.
Step 3: Add butter, the cooked pasta, with pasta water, and parmesan. Stir well and season with salt and pepper.
Step 4: Plate the pasta in bowls, finishing with more shredded parmesan and black pepper.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve this spicy rigatoni alla vodka recipe? We have you covered! Serve with some sides or salads.
- Appetizers: Start your meal with Oysters with Yuzu Kosho Ponzu Mignonette or Salmon Crudo with Lime Basil Oil.
- Garlic bread: Pair this pasta with Parmesan Roasted Garlic Bread, or Herb and Calabrian Chili Garlic Bread!
- Pair your pasta with a salad, like our Roasted Beet Salad with Labneh, Melon Prosciutto Salad with Sungold Tomato Vinaigrette, or Classic Caesar Salad.
- For date night, how about Chocolate Coffee Mousse for dessert?
Spicy Rigatoni Alla Vodka FAQs
You add vodka to pasta sauces for some sweetness, and to reduce the sauce. Adding vodka also enhances the other notes of flavor and provides a luscious sauce through the emulsification of the vodka.
Yes! Kids can eat rigatoni alla vodka since the alcohol is being completely reduced and removed. You can omit all together if you prefer.
No, it can’t! The alcohol is completely cooked off.
More Pasta Recipes
If you do make this Spicy Rigatoni Alla Vodka recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
30 Minute Spicy Rigatoni Alla Vodka
Ingredients
- Kosher salt
- 1 pound rigatoni pasta
- 2 tablespoon extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 medium medium shallot, minced
- Freshly ground black pepper
- Pinch of chili flakes or Calabrian chili paste, optional
- 1/2 cup tomato paste
- 2 tablespoons vodka
- 1/2 cup heavy cream, adjust to preference (use 1 cup if you want it very creamy)
- 2 tablespoons unsalted butter
- 1/4 cup shredded parmesan cheese, plus more for serving
Instructions
- Bring a large pot of water to a boil. Once boiling, add in kosher salt. Cook your pasta according to the package instructions until just before al dente. Reserve 1 cup of pasta water (if draining, see note).
- In a large skillet over medium-high heat, warm up the olive oil. Add your garlic, shallot, salt, pepper, and chili flakes to bloom, for 1 to 2 minutes, until fragrant.
- Add the tomato paste to cook, until it turns a darkened auburn color, about 2 to 3 minutes, until caramelized.
- Add in the vodka to deglaze, stirring to incorporate, about 1 to 2 minutes to cook off the alcohol completely.
- Bring the heat to low, add in your cream and butter, tossing to combine.
- Once your pasta is finished, add in the cooked rigatoni, tossing to coat. Add in your parmesan cheese.
- Adjust as needed with pasta water, 1/4 cup at a time, until it reaches your desired consistency. Season with salt, pepper, and parmesan, as needed.
- Serve in bowls, topping with cracked black pepper and more shredded parmesan cheese.
Video
Notes
- Tip: Start to boil your water first as you start your sauce, then as your sauce and pasta are done, use a spider tool to transfer the cooked pasta into the sauce, receiving your pasta water IN the pot versus draining.
- Add your favorite proteins: You can add chicken, pancetta, Italian sausage, bacon, or shrimp to this recipe for any added proteins.
- Store leftovers in an airtight container for up to 3 days.
- For reheating, warm on the stovetop with a splash of water or cream to loosen the sauce. You can also rewarm in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this recipe almost weekly! It’s filled with pantry staples, and always hits the spot. A true classic. I hope you love it!