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Creamy & Fiery Vodka Rigatoni

Delight your palate with this robust, yet silky Creamy and Fiery Vodka Rigatoni. The marriage of velvety tomato sauce, spiked with vodka and a hint of spiciness, generously coat the rigatoni, promising a delectable pasta dish that's ready to serve in just 30 minutes.
5
30 min
TOTAL TIME
641
CALORIES
$1.61
PER SERVING
Creamy & Fiery Vodka Rigatoni
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Ingredients
13 INGREDIENTS
6 SERVINGS
Onion
1 medium onion
finely chopped
Olive Oil
2 tbsp olive oil
Red Pepper Flakes
1/4 tsp red pepper flakes
Sea Salt
1/2 tsp sea salt
Rigatoni Pasta
16 oz rigatoni pasta
Fresh Basil Leaves
1/2 cup fresh basil leaves
finely chopped
Parmesan Cheese
1/2 cup parmesan cheese
freshly grated
Light Brown Sugar
1 tbsp light brown sugar
Heavy Cream
1 cup heavy cream
Vodka
1/3 cup vodka
Ground Black Pepper
1/4 tsp ground black pepper
Garlic
4 cloves garlic
minced
Crushed Tomatoes
3 cups crushed tomatoes
Directions
8 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Cook rigatoni pasta according to package instructions, excluding any step suggesting to rinse the pasta. Set aside when done.
2
While pasta is cooking, heat olive oil in a large pot over medium heat and sauté the finely chopped onion and minced garlic until the onions are softened.
3
Stir in the red pepper flakes.
4
Add crushed tomatoes, vodka, sea salt, ground black pepper, and light brown sugar. Stir it all together and bring the mixture to a simmer.
5
Partially cover the pot, reduce the heat to low and let it simmer for about 10 minutes until the sauce thickens slightly.
6
Stir in the freshly grated Parmesan cheese, heavy cream, and half of the finely chopped fresh basil.
7
Add the cooked rigatoni pasta to the pot and gently toss until the pasta is well-coated with the sauce.
8
Serve immediately, garnished with the remaining fresh basil. Enjoy your Creamy & Fiery Vodka Rigatoni hot!
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Health Info
Macros
72g
CARBS
26g
FAT
21g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How long should I cook the Rigatoni pasta?
How much salt should I use while boiling the pasta?
Can I cut the Rigatoni before cooking?
What are some great sauces to use with Rigatoni?
Do I need to rinse the pasta after cooking?
Why save the pasta water?
How can I prevent the pasta from sticking together while cooking?
How much sauce should I use per portion of pasta?
Should I add oil to the boiling water when cooking pasta?
How can I add flavor to my Rigatoni pasta?