Vodka Rigatoni

5 from 4 votes

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!

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Author Melissa Williams

Ingredients

2 cups heavy cream
28 ounces crushed tomatoes
1 ounce vodka
2 Tablespoons fresh basil chopped
1 teaspoon minced garlic
1 ½ teaspoons granulated white sugar
1 teaspoon salt
¼ teaspoon black pepper
1 pound rigatoni
1 cup shaved parmesan cheese
¼ cup frozen peas

Instructions

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

Boost tomato flavor with a spoonful of tomato paste or fire-roasted tomatoes.
For spice, add red pepper flakes or Calabrian chili paste.
Mix in cooked bacon, pancetta, sausage, or chicken for a heartier dish.
Use reserved pasta water to thin the sauce if needed.
Swap Parmesan with Pecorino Romano for a bolder, saltier taste.
Store leftovers in an airtight container in the fridge for up to 4 days.
Extra sauce can be saved and used on other dishes—don’t let it go to waste!

Nutrition