Rigatoni Vodka
Get ready for the creamiest, most luxurious pasta experience of your life. This rigatoni vodka sauce is pure comfort food magic – silky, rich, and ready in just 20 minutes. No fancy techniques required, just pure pasta perfection.
The secret? A perfect balance of sweet shallots, concentrated tomato paste, and a generous splash of cream. The vodka might sound strange, but trust me – it adds an incredible depth that makes this sauce absolutely irresistible. And those ridged rigatoni tubes? They’re basically little sauce-catching tunnels of joy.
Ingredients
- 1 lb (454g) mezze rigatoni or penne
- 2 tbsp (30g) unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, thinly sliced
- 1/4 cup vodka
- 4.56 oz (130g) double concentrated tomato paste
- 1 cup (236ml) heavy cream
- Salt and black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
Steps
- Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente according to package directions.
- While water heats, melt butter in a large skillet over medium-low heat. Add shallots and garlic, cooking until soft and translucent (about 3 minutes).
- Remove pan from heat, add vodka (it will sizzle), return to heat and cook 1 minute until vodka mostly evaporates.
- Add tomato paste and cook, stirring constantly, for 1 minute to caramelize slightly.
- Reserve 1 cup pasta water before draining. Add to sauce along with cream. Simmer 1-2 minutes until slightly thickened.
- Transfer pasta directly to sauce using a slotted spoon. Toss well to coat, adding extra pasta water if needed for desired consistency.
- Season generously with salt and pepper. Serve topped with fresh Parmesan and torn basil leaves.
Smart Swaps
- Half-and-half instead of heavy cream (reduces calories while maintaining creaminess)
- Gluten-free pasta works perfectly for celiac-friendly version
- Cashew cream for dairy-free alternative (blend 1 cup soaked cashews with 3/4 cup water)
Make It Diabetes-Friendly
- Use Palmini Hearts of Palm Pasta (5g net carbs per serving vs 42g in regular pasta)
- Replace heavy cream with unsweetened cashew milk + 1 tbsp cream cheese (reduces carbs by 3g per serving)
- Add 2 cups cauliflower rice to sauce to increase fiber and reduce glycemic impact
- Portion size: limit to 1 cup serving (25g net carbs) paired with protein
- Serve with side salad dressed with olive oil to slow carb absorption
Pro Tips
- Salt pasta water until it tastes like sea water for proper pasta seasoning
- Don’t rinse pasta – starch helps sauce cling better
- Keep sauce slightly loose as it will thicken when pasta is added
- Shred Parmesan fresh – pre-grated won’t melt properly