Unbelievable 30-Minute Vodka Pasta (Spicy Rigatoni)

Ingredients for the Best Vodka Pasta (Spicy Rigatoni)

Alright, let’s gather our goodies! You’ll need:

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, if you’re brave!)
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup vodka (yes, really!)
• 1/4 cup grated Parmesan cheese, plus more for serving (the *good* stuff!)
• Salt and black pepper to taste
• Fresh basil leaves, for garnish (makes it look *so* fancy!)

That’s it! Told ya it was simple. Now, let’s get cooking!

How to Make Vodka Pasta (Spicy Rigatoni): Step-by-Step Instructions

Okay, here we go! Don’t be scared – it’s way easier than it looks. Just follow along, and you’ll be twirling your fork into creamy, spicy goodness in no time!

1. First things first, get that pasta cooking! You’ll want to cook 1 pound of rigatoni according to the package directions. BUT! Here’s a super important tip: cook it until it’s *al dente*. That means it should still have a little bit of a bite to it. Nobody likes mushy pasta! And before you drain it, SAVE some of that pasta water – about a cup. Trust me, you’ll need it!

2. While the pasta’s doing its thing, let’s get the sauce going. Heat 1 tablespoon of olive oil in a big skillet over medium heat. Add 4 cloves of minced garlic and ½ teaspoon of red pepper flakes (or more if you’re feeling spicy!). Cook it for about a minute, until it smells amazing – careful not to burn the garlic! Burnt garlic = sad pasta.

3. Now, pour in 1 (28 ounce) can of crushed tomatoes. Give it a good stir and bring it to a simmer. Let it bubble away for about 10 minutes, stirring every now and then. This helps the flavors meld together. Mmm!

4. Time for the good stuff! Stir in ½ cup of heavy cream and ¼ cup of vodka. Don’t worry, the alcohol will cook off, leaving behind a *ton* of flavor. Season with salt and pepper to taste. Bring it back to a simmer and let it cook for another 5 minutes, stirring occasionally. This is where the magic happens!

5. Alright, the moment we’ve been waiting for! Add the cooked pasta to the sauce. Toss it all together until the pasta is nicely coated in that creamy, spicy tomato goodness. If the sauce is too thick, add a little of that reserved pasta water until it reaches the perfect consistency. You want it to be luscious and clingy!

6. Finally, stir in ¼ cup of grated Parmesan cheese. Toss it again until the cheese is melted and everything is perfectly combined. Serve it up immediately, garnished with fresh basil leaves and extra Parmesan cheese. Because, let’s be honest, you can never have too much cheese! For another tasty recipe see this creamy chicken garlic parmesan pasta recipe!

And that’s it! You just made Spicy Rigatoni Vodka Pasta. Give yourself a pat on the back – you deserve it!

Tips for the Most Delicious Vodka Pasta (Spicy Rigatoni)

Want to take your Spicy Rigatoni Vodka Pasta from “good” to “OMG AMAZING”? Here are my top tips:

• Pasta Water is GOLD: Seriously, don’t skip saving that pasta water! It’s starchy, salty, and helps create the perfect creamy sauce. Add it a little at a time until you get the consistency you want.
• Taste as You Go: This is my #1 rule for *all* cooking! Taste the sauce at every stage and adjust the seasoning as needed. More salt? More pepper? Maybe a little more red pepper flakes if you’re feeling wild?
• Don’t Skimp on the Cheese: Use good quality Parmesan cheese – the kind you grate yourself. It makes a HUGE difference in flavor. Trust me!
• Spice it Your Way: Not a fan of spice? No prob! Reduce or eliminate the red pepper flakes. Love heat? Add a pinch of cayenne pepper or a dash of hot sauce. Make it your own!

Ingredient Notes and Substitutions for Vodka Pasta (Spicy Rigatoni)

Okay, let’s talk ingredients! This recipe’s pretty forgiving, but here are a few notes and swap-outs if you’re feeling creative (or just don’t have something on hand!).

• Tomatoes: I usually go for crushed tomatoes ’cause they’re easy, but you could totally use tomato puree or even diced tomatoes (just pulse ’em in a blender first!). San Marzano tomatoes are the *best*, but honestly, any good quality canned tomatoes will work.
• Cream: Heavy cream makes it super decadent, but if you’re trying to lighten things up, try half-and-half or even a little plain Greek yogurt (add it at the very end, off the heat, so it doesn’t curdle!).
• Vodka: Okay, I know it sounds weird, but trust me – it adds a *kick*. BUT, if you absolutely can’t or don’t want to use vodka, you can skip it. Just add a squeeze of lemon juice at the end to brighten things up!
• Cheese: Parmesan is classic, but Pecorino Romano would also be amazing. Or, hey, a little sprinkle of mozzarella never hurt anyone!

Serving Suggestions for Vodka Pasta (Spicy Rigatoni)

Okay, so you’ve got this amazing bowl of Spicy Rigatoni Vodka Pasta… what to serve with it? Honestly, it’s pretty great on its own, but a little something on the side never hurts! Some crusty garlic bread is *always* a good idea (duh!), and a simple side salad with a light vinaigrette would be perfect to balance out the richness. Or, if you’re feeling fancy, some grilled veggies would be delish!

FAQ About Making Vodka Pasta (Spicy Rigatoni)

Got questions? I’ve got answers! Here are a few of the most common things people ask me about making Spicy Rigatoni Vodka Pasta:

Can I make this ahead of time?

You can, but it’s best fresh! The sauce will definitely keep in the fridge for a day or two. Just store it separately from the pasta and then toss them together when you’re ready to eat. I find the pasta soaks up a lot of the sauce if you store them together, and that’s not ideal, trust me!

Can I freeze leftovers?

Honestly, I wouldn’t recommend it. Cream-based sauces don’t always freeze and thaw super well – they can get a little grainy. It’s definitely better to eat it fresh!

What can I substitute for vodka?

If you’re not into vodka (or just don’t have any!), you can skip it. It does add a nice little *something*, but the pasta will still be delicious without it! Just a squeeze of lemon juice at the very end will brighten the flavor.

How do I adjust the spice level?

Easy peasy! If you want it milder, reduce or skip the red pepper flakes altogether. If you’re a spice fiend like me, add more red pepper flakes, a pinch of cayenne pepper, or even a dash of your favorite hot sauce. Go wild!

Can I use a different kind of pasta?

Totally! Rigatoni is classic for this dish because it holds the sauce SO well, but penne, mezzi rigatoni, or even shells would work great. Just use whatever you have on hand!

Estimated Nutritional Information for Vodka Pasta (Spicy Rigatoni)

Okay, so here’s the estimated lowdown per serving: around 550 calories, 25g fat, 15g protein, and 65g carbs. Keep in mind, though, this is just a guesstimate! It really depends on the brands you use and how heavy-handed you are with the Parmesan. Just sayin’!

Enjoy Your Delicious Vodka Pasta (Spicy Rigatoni)!

Alright, pasta lovers, that’s it! You’ve officially conquered the Spicy Rigatoni Vodka Pasta. Now it’s your turn to get cookin’ and see what all the fuss is about! I know you’re gonna love it (and everyone you make it for will, too!). Don’t forget to rate the recipe and leave a comment – I wanna know what you think! And PLEASE, snap a pic and share your masterpiece on social media! Seriously, nothing makes me happier than seeing your creations. Happy cooking!