Save The first time I made this spicy rigatoni was on a rainy Tuesday when I needed something comforting but exciting. The aroma of tomato paste caramelizing with vodka filled my tiny apartment and made it feel like a restaurant kitchen. My roommate wandered in asking what smelled so incredible and ended up staying for dinner. Now its my go-to when I want to impress without actually trying that hard.
I made this for a last minute dinner party once and watched three people literally lick their plates clean. The best part was seeing my friend who claims she hates pasta reach for a third serving. Something about the way the heat hits then the cream smooths it out just works.
Ingredients
- Rigatoni: The ridges catch all that sauce and the hollow center holds onto creaminess. Penne works but rigatoni feels more special.
- Tomato paste: This is the flavor base so dont skip the caramelizing step. Those dark red bits are where all the depth comes from.
- Vodka: It releases flavors in tomatoes that you cant get any other way. The alcohol cooks off but the magic stays.
- Heavy cream: Tempers the heat and creates that restaurant style velvety texture. Dont use milk or it will separate.
- Chili flakes: Start with one teaspoon and add more once the cream is in. The dairy tames the heat significantly.
Instructions
- Get your pasta going:
- Boil salted water and cook rigatoni until al dente. Save that starchy pasta water before draining its liquid gold for fixing sauce consistency later.
- Build your flavor base:
- Sauté shallot until soft then add garlic and chili flakes until fragrant. Watch the garlic closely because burned garlic ruins everything.
- Caramelize the tomato paste:
- Stir the paste into the pan and let it darken for a few minutes. It should turn a deep rust color and smell intensely tomatoey.
- Add the vodka:
- Pour it in carefully and let it simmer for a few minutes. The sauce will tighten up and smell amazing once the alcohol evaporates.
- Bring in the cream:
- Lower the heat and stir in the heavy cream. Let it bubble gently until everything melds into gorgeous orange pink harmony.
- Finish with cheese:
- Stir in the Parmesan until melted and season to taste. Remember the cheese is salty so go easy on the salt.
- Combine and serve:
- Toss the pasta into the sauce adding pasta water if needed. Finish with butter and parsley then serve immediately while the sauce is still clinging to every piece.
Save This pasta became a household staple the winter I lived with four other people. Wed make a double batch and eat it standing up around the stove too impatient to even set the table. Some nights the best meals are the ones that happen spontaneously.
Making It Your Own
Sometimes I add Italian sausage when I want something heartier. Brown it first then remove and add back with the cream. The rendered fat becomes part of the sauce base and takes everything to the next level.
Wine Pairings
A buttery Chardonnay stands up to the cream while a crisp Pinot Grigio cuts through the richness. If you drink while cooking pour some vodka into the sauce and some for yourself. Cooking is more fun that way.
Serving Suggestions
A simple arugula salad with lemon vinaigrette balances the richness perfectly. The peppery greens and bright acid make each bite of pasta taste even better. Garlic bread is basically mandatory here.
- Set out extra chili flakes for the heat lovers
- Have a big bowl ready for tossing
- Serve immediately while the sauce is hot and clinging
Save There is something deeply satisfying about a pasta dish that looks impressive but comes together so quickly. Keep this one in your back pocket for nights when you need comfort but still want to feel like you put real care into dinner.