My Rigatoni alla Vodka recipe is one of my favorites, with a rich, creamy vodka tomato sauce made from tomato paste, heavy cream, and a splash of vodka. It's perfect for an easy weeknight dinner, and yes, you can even freeze the sauce for later! Let me show you how to make this comforting dish at home.
You might enjoy next my pasta with butter and sage and my pasta all'Amatriciana.
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Jump To
- Why you will love this recipe
- 🛒 Ingredients in vodka pasta:
- Equipment you need to make this recipe
- 🍽️ How to make pasta alla vodka ?
- How to cook pasta:
- What to serve with rigatoni with vodka sauce?
- 📃 Substitutions & Variations
- ☑️ Our Top Tips for rigatoni alla vodka:
- ❓ FAQ'S
- Some other easy pasta recipes you'll love:
- 📖 Recipe
- Rigatoni alla Vodka
If you asked me what is one of the most popular Italian-American dishes, I would say penne alla vodka. We will talk more about the background of this famous pasta recipe. I chose to use nice and chewy rigatoni instead of penne, but you could go ahead and use penne!
Rigatoni alla Vodka is one of those dishes that looks fancy but is super easy to make. The creamy vodka tomato sauce clings perfectly to the pasta, creating a rich, comforting meal that's perfect for a cozy dinner at home.
This is nonna's recipe. She's been making it for many years and I learned how to make it from her. It's another nonna recipe that's a keeper!
Why you will love this recipe
- It's a true Italian classic. Pasta alla vodka has been a staple in Italian restaurants for decades - this version stays true to the original with simple, quality ingredients.
- One pan, 30 minutes. The sauce comes together while the pasta cooks. No complicated steps, no fuss.
- That sauce. Tomatoes, cream, a splash of vodka - the vodka doesn't make it boozy, it actually deepens the tomato flavor in a way nothing else does.
- Crowd pleaser every time. Kids love it, guests love it, and you'll love that it looks like you spent hours on it.
- Easy to make ahead. The sauce reheats beautifully, making it perfect for meal prep or a dinner party.
🛒 Ingredients in vodka pasta:
- Rigatoni Pasta: The perfect shape to hold onto the creamy vodka sauce with its ridges and tube structure. Go ahead and use penne or farfalle instead.
- Butter: Adds richness and a silky texture to the sauce while enhancing the flavor of the shallots and garlic. Be sure to use unsalted, otherwise the sauce could become too salty.
- Shallots: Provides a mild, sweet onion flavor, which is less intense than regular onions, giving the sauce a delicate base. Use Sweet onion or Vidalia onion in its place.
- Garlic: Adds a fragrant and savory depth to the sauce, complementing the sweetness of the tomato paste.
- Vodka: Enhances the flavors of the tomato and cream, giving the sauce a subtle complexity without an overwhelming alcohol taste. You could use ¼ to ½ cup. If you want more flavor, add a touch more. It helps to emulsify the sauce, and most the alcohol evaporates.
- Tomato Paste: Concentrates the tomato flavor and gives the sauce its rich, vibrant color while thickening it. You will use a whole tube. It may seem like a lot, but it it's the perfect amount mixed with the other ingredients.
- Cream: Creates the smooth, luscious texture of the sauce and balances the acidity of the tomato paste with its richness. I used 1 cup. There are recipes that use ½ to ¾ cup. Use less, if you prefer. But 1 cup gives the sauce the right color when it's combined with the tube of tomato paste.
- Sea salt: Helps to bring out the flavors of all the ingredients and balance the sauce.
- Freshly ground black pepper: Basic seasonings to bring out the flavors of all the ingredients and balance the sauce.
- Parmigiano Reggiano: Adds umami, depth, and a slight saltiness to the sauce, making it more savory and creamy. I highly suggest using Parmigiano Reggiano or Grana Padano.
- Red pepper flakes: Optional addition to give the dish a little kick of heat!
- Fresh Basil (Optional): Adds a fresh, herbal note that brightens up the rich flavors of the sauce. I would not recommend dried basil for this sauce.
Equipment you need to make this recipe
- Garlic press: I just got a new garlic press and forgot how convenient they are. You'll love to use one.
- Microplane zester: It really grates the cheese to be very thin and it melts so quickly into the pasta.
- Large pot: A large pot will make sure the pasta has enough room to boil and cook evenly as it expands.
- Large skillet: Any 10.25″ skillet will work fine. I really enjoy using my white Le Creuset Skillet.
- Large spoon: Use a large spoon to mix the pasta.
🍽️ How to make pasta alla vodka ?
Here is how to make the best vodka sauce (the full recipe is below!):
- Step 1: Step 1: Cook pasta in large pot of salted water.
- Step 2: While the pasta is cooking, prep the vodka sauce. Melt the butter in a skillet on medium heat and add in olive oil.
- Step 3: Add shallots (or onions) and garlic. Season with salt and pepper.
- Step 4: Add in vodka and it will sizzle and evaporate. Deglaze the pan, stir to combine with shallot and garlic.
- Step 5: Add in the tomato paste and stir to combine. Let it caramelize a bit and darken in color.
- Step 6: Add in about ¼ cup of the starchy pasta water.
- Step 6: Add in the heavy cream and stir to combine.
- Step 7: Check the seasoning. Taste and add more salt and pepper, if needed. Simmer sauce while the pasta is cooking.
- Step 9: Drain the pasta, reserving some pasta water, and immediately add pasta to the sauce. Stir to combine pasta with vodka sauce. Loosen with some pasta water if it's too thick.
- Step 10: Serve pasta with some freshly grated Parmigiano Reggiano. Garnish with fresh basil (optional). Enjoy!
How to cook pasta:
- Use a large pot: It's important to use a big enough pot filled with enough water for the pasta to be able to expand and move around as it cooks. Calculate for each 3.5 ounces of pasta, you'll have to use 4 cups of water.
- Salt the water: Be sure to add 1.5 tablespoons of salt to the pot of water. If you add less, the pasta will bland.
- Stir frequently: Keep close by the pot of boiling water and stir frequently.
- Save some pasta water: Reserve some of the starchy pasta water. In case you need to thin out the pasta sauce, you could add a bit of this water
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to serve with rigatoni with vodka sauce?
Pasta with vodka sauce is comfort food and it goes really nicely with any roasted vegetable, side dish, or even bread.
- Italian Caprese Salad >>> Ready in minutes, this tomato mozzarella salad is my favorite!
- Insalata mista >>> A simple and QUICK Italian salad. This is very easy to make!
- Cucumber salad >>> A crisp and fresh salad that goes nicely with the creamy pasta.
- Panzanella Toscana >>> A flavorful Tuscan salad that is simple to make.
- Crusty bread >>> I highly suggest some really great bread to sop up all the sauce! Or this super easy psomi spitiko Greek bread.
- Rosemary breadsticks >>> Making homemade breadsticks is easy and these are very tasty!
- To stay low-carb, this would go nicely with zucchini or butternut squash noodles, or cauliflower rice.
📃 Substitutions & Variations
- Cream Alternatives: Instead of heavy cream, you can use light cream, half-and-half, or even coconut cream for a dairy-free version. These options will still make a creamy, yet a bit lighter sauce.
- Pasta Swap: While rigatoni is the classic choice, you can substitute with penne, fusilli, or even spaghetti for a different texture. Penne alla Vodka is a popular alternative!
- Spice Levels: For a spicier dish, add in some red pepper flakes, or leave them out for a milder version. You can also add other seasonings like smoked paprika or fresh herbs for a different twist.
- Protein Additions: If you want to add protein, try including cooked chicken, shrimp, or Italian sausage. These additions can make the dish heartier while still keeping the rich sauce as the star.
☑️ Our Top Tips for rigatoni alla vodka:
- Use High-Quality Tomatoes: San Marzano tomatoes or other quality canned tomatoes will give your sauce a rich, authentic flavor. I used my own canned tomatoes.
- Don't Skimp on the Vodka: A couple of tablespoons of vodka helps bring out the flavors in the tomatoes and cream, but make sure to let it cook down to avoid a raw alcohol taste.
- Cook the Vodka: Allow the vodka to simmer for 2-3 minutes after adding it to the pan. This helps cook off the alcohol while keeping the flavor.
- Balance the Cream: Heavy cream adds richness to the sauce, but don't overdo it. Add just enough to make the sauce smooth and creamy without overpowering the tomato flavor.
- Undercook the Pasta Slightly: Cook the rigatoni 1-2 minutes less than the package instructions, as it will finish cooking in the sauce.
- Save Some Pasta Water: Adding a splash of reserved pasta water helps emulsify the sauce, making it silkier and cling to the pasta better.
- Finish with Parmesan: Grate fresh Parmesan into the sauce or on top before serving to enhance the creaminess and flavor.
- Optional Spice: If you like a little heat, add a pinch of red pepper flakes when sautéing the garlic and onions for a subtle kick.
❓ FAQ'S
Yes, kids can eat Rigatoni alla Vodka because most of the alcohol from the vodka evaporates during cooking.
Rigatoni alla Vodka can have a slight kick if red pepper flakes are used in the recipe. However, the level of spice is usually mild, and you can adjust the amount of red pepper to your taste.
Penne alla Vodka is believed to have Italian-American roots, though some say it originated in Italy during the 1970s. While it's popular in Italian cuisine, it's more of a modern dish than a traditional Italian recipe.
Penne alla Vodka is indulgent, thanks to its use of heavy cream and pasta, so it's not typically considered a "healthy" dish. However, you can make lighter versions by using alternatives like light cream or reducing the amount of cream in the sauce.
Rigatoni is the classic choice because the ridges and hollow center grab and hold the creamy sauce. Penne works well too. I'd avoid long pasta like spaghetti - the sauce just doesn't cling the same way.
Yes. You can substitute with a splash of white wine or just leave it out entirely. The sauce will still be delicious - just slightly less complex in flavor.
Absolutely. Make the sauce up to 3 days ahead and store it in the fridge. When ready to serve, reheat gently on the stove and cook your pasta fresh. The sauce actually gets better after a day as the flavors develop.
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of pasta water or cream to loosen the sauce back up.
Some other easy pasta recipes you'll love:
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📖 Recipe
Rigatoni alla Vodka
Equipment
- 1 skillet
- 1 large wooden spoon
Ingredients
- 1 lb mezze rigatoni or penne pasta
- 1 Tablespoon extra-virgin olive oil
- 2 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 shallot minced
- ½ cup vodka
- 1-4.56 oz tube of double concentrated tomato paste or use a can
- 1 cup heavy cream
- Sea salt
- freshly ground black pepper
- ½ cup Parmigiano Reggiano grated (or use Grana Padano), plus more to your taste
Instructions
- Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in pan with the sauce and heating together and it will cook a little more).
- While the pasta is cooking, make the vodka sauce.
Vodka sauce:
- Melt the butter and add in the olive oil in a large skillet over medium heat. Add garlic and shallots (or onions) and season with salt and pepper. Cook, stirring occasionally, until the shallots have become translucent and have totally softened, 5 to 8 minutes.
- Add in the vodka and it's going to sizzle and bubble. Let it do it's magic and give it a stir to deglaze the pan a bit while it evaporates a little (about 1 minute).
- Add the tomato paste and stir constantly, cooking the paste until it changes from bright red to a deeper color or until the paste has caramelized and become darker, 2-3 minutes.
- Add in a scoop of the starchy pasta water to loosen the sauce a little.
- Slowly add the cream to the sauce, stirring to combine.
- Taste and check the seasoning of the sauce and add a little more salt (if needed)and some freshly ground pepper.
- Let the sauce simmer on medium-low heat while the pasta is cooking (sauce will be simmering for a total 10-12 minutes).
- Strain pasta when it's just before al dente, reserve some of the pasta water (½ cup is good), drain well and immediately add the pasta to the pan with vodka sauce. On medium heat, give it a nice stir to combine it all together. If it's too thick, loosen it with a little bit of the reserved pasta water and stir it all together.
- Spoon pasta onto plates and serve with freshly grated Parmigiano Reggiano. Garnish with fresh basil (optional). Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pasta: You could use penne, rigatoni or any short pasta you like.
- Garlic: You could use garlic alone, or use garlic and shallots. Or even use just shallots. If you don't have either on hand, you could use a Sweet or Vidalia onion.
- Vodka: You could leave out the vodka sauce, but then it's not truly a vodka sauce, but a cream sauce. Makes 4 large servings or 6 regular-sized ones.
- Tomato paste: If you don't have tomato paste on hand, you could use canned tomatoes. The tomato sauce will need probably another 10 minutes to cook, so calculate that when you're about to make the pasta.
- Cheese: I like to use Parmigiano Reggiano, Grana Padano, or even pecorino.
- Pasta water: If you don't serve and eat right away, the sauce does dry up. Keep some extra pasta water on hand to stir in and loosen it up before serving. Just a little bit, you don't want a watery sauce.
- Spice: Add in some crushed red pepper flakes or even some amazing Calabrian chili paste.
- Leftovers: Pasta can be kept in the fridge for up to 3 days and reheated.
This is the best Vodka Pasta recipe!
I’m making it again tonight but I’m going to double the recipe so I don’t have to make it again tomorrow.
PERFECT RECIPE! It was just what I was looking for.
CIAO Karen-Thank you for taking the time to let me know you enjoyed the rigatoni alla vodka recipe. Really happy you enjoy it!
I made this last night and I am making this again tonight! I wanted to have some leftovers, but everyone finished it up. VERY GOOD sauce and it's fast to make!