20-Minute Vodka Rigatoni (Stovetop)
This 20-Minute Vodka Rigatoni is SO EASY! Creamy, tangy, and silky with a subtle vodka kick, perfect for a quick, comforting weeknight dinner.
Servings: 4 servings
Ingredients
- 2 cups rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 14 oz crushed tomatoes 1 can
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- fresh basil leaves for garnish
- grated parmesan cheese for serving
- 1/4 cup vodka optional, ensure it's suitable for cooking purposes
Instructions
- Fill a large pot with salted water and bring it to a rolling boil. Add 2 cups of rigatoni and cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking. Once cooked, reserve about 1/2 cup of pasta water, then drain the rigatoni and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
- Pour in the can of crushed tomatoes, stirring well to combine with the onions and garlic. Sprinkle in 1/2 teaspoon of red pepper flakes, salt, and pepper to taste. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld beautifully.
- Lower the heat and stir in 1/2 cup of heavy cream, blending it smoothly into the tomato sauce. If using, pour in about 1/4 cup of vodka and stir well. Let it simmer for another 2-3 minutes to marry all the ingredients.
- Add the drained rigatoni directly into the skillet with the sauce. Toss gently to coat each pasta piece in the creamy tomato goodness. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and create a silky texture.
- Remove the skillet from heat. Tear fresh basil leaves and sprinkle them generously over the pasta. Serve immediately with a generous shower of grated parmesan cheese on top.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Notes
- Don’t overcook the rigatoni; it should be al dente to hold up in the sauce.
- Avoid high heat when adding cream to prevent curdling.
- Reserve pasta water to adjust the sauce consistency perfectly.
- Leftovers keep refrigerated for up to 3 days; add cream or water when reheating to loosen sauce.
- Freeze portions for up to 2 months, thaw overnight before reheating.