PrintDescription
Make this trendy and easy Spicy Rigatoni Vodka Pasta for a visually appealing and shareable meal.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 1 minute.
- Stir in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Stir in heavy cream and vodka. Season with salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add cooked pasta to the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Stir in Parmesan cheese. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.
Notes
- Adjust the amount of red pepper flakes to control the spiciness.
- For a smoother sauce, use an immersion blender to blend the sauce before adding the pasta.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 75mg