Vodka Rigatoni is a scrumptious pasta dish made with al dente pasta tossed in a rich vodka sauce made with tomatoes, heavy cream, an ounce of vodka, and parmesan cheese. Finished with fresh basil and peas, this easy and elegant one-pan meal is perfect for busy weeknights and fancier occasions!
In a large skillet, add the heavy cream, crushed tomatoes, vodka, basil, garlic, sugar, salt and pepper. Stir to combine, cover, and cook over medium heat until the sauce comes to a boil, stirring often.
2 cups heavy cream, 28 ounces crushed tomatoes, 1 ounce vodka, 2 Tablespoons fresh basil, 1 teaspoon minced garlic, 1 ½ teaspoons granulated white sugar, 1 teaspoon salt, ¼ teaspoon black pepper
Uncover, turn heat to low, and let simmer for 30 minutes.
Meanwhile, bring a large pot of salted water to boil and cook the rigatoni until al dente (or however you like it). Drain and set aside.
1 pound rigatoni
After 30 minutes of the sauce simmering, stir in the parmesan cheese and peas.
1 cup shaved parmesan cheese, ¼ cup frozen peas
Stir in the cooked rigatoni.
Top with additional parmesan and fresh basil for serving.
Notes
For heat, stir in some red pepper flakes or chili paste.
You can even decide to use fire-roasted tomatoes rather than regular diced tomatoes.
To add some meat to this dish, add some diced cooked smoky bacon, pancetta, Italian sausage, or even chicken.
Keep the reserved pasta water handy if you find the sauce is too thick for your liking.
Swap the Parmesan with Pecorino Romano cheese for a stronger, saltier cheesy addition.
Don't like peas? Swap them with baby spinach instead.
Store leftovers covered in the fridge for up to 4 days.