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–+ servings
Rigatoni in creamy vodka sauce with whipped ricotta and fresh basil leaves.
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5 from 4 votes

Spicy Rigatoni Alla Vodka with Whipped Ricotta

This epic and creamy spicy rigatoni alla vodka is beautiful, and topped up a notch with whipped ricotta underneath! Dreamy!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizers, Dinner, Pasta
Cuisine: Italian
Servings: 4
Author: Lindsey Baruch

Ingredients

Whipped Ricotta

  • 15 ounce ricotta
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/4 cup olive oil
  • salt and pepper to taste

For Your Rigatoni:

  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 1 shallot minced
  • pinch of chili flakes or Calabrian chili paste optional
  • 1/2 cup tomato paste
  • 2 tablespoons vodka
  • 1/2 cup heavy cream adjust with 1 cup if you want more cream
  • 1 pound rigatoni
  • 2 tablespoons butter
  • 1/4 cup parmesan plus more for serving
  • 1/2 cup pasta water and more if needed
  • salt and pepper to taste
  • drizzle with olive oil shredded parmesan and fresh basil to serve

Instructions

  • Prep your garlic and shallot, mince and set aside.
  • Next, make your whipped ricotta. In a blender or food processor, add in your ricotta, lemon juice, lemon zest, olive oil, salt and pepper.
  • Cook pasta in a large pot of salted water according to the package for al dente. Make sure to set aside 1 cup + of pasta water.
  • In the meantime, while your water is boiling and pasta is cooking. Take another skillet or shallow pot and sweat out your garlic and shallot with a drizzle of olive oil.
  • Add in your chili flakes and let the spices bloom for 1-2 minutes. Next add in your tomato paste and mix, another few minutes until the tomato paste is cooked down. Add in your vodka and reduce.
  • Once reduced, add in heavy cream and mix all together.
  • When your pasta is finished, add it in with your butter and parmesan. Adjust with your pasta water as needed. I like to do a little bit of parmesan and pasta water at a time. Season with salt and pepper.
  • Mix well until combined. Layer on your whipped ricotta in a bowl, and add your rigatoni on top with a drizzle of olive oil, pepper, fresh basil leaves and more freshly shaved parmesan.

Nutrition

Calories: 841kcal | Carbohydrates: 97g | Protein: 29g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 411mg | Potassium: 760mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1585IU | Vitamin C: 9mg | Calcium: 286mg | Iron: 3mg