20-Min Rigatoni Alla Vodka
Creamy tomato-vodka pasta ready in 20 minutes. San Marzano tomatoes and a splash of vodka create a rich, silky sauce that clings to every piece of rigatoni.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb rigatoni
- 28 oz canned San Marzano tomatoes
- ½ cup vodka
- ½ cup heavy cream
- ¾ cup parmesan cheese, grated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Boil rigatoni in salted water until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.
- 2
In the same pot, stir tomatoes with vodka and bring to a boil over medium-high heat, crushing tomatoes with spoon.
- 3
Reduce heat to medium. Simmer 3 minutes until vodka smell mellows, then stir in cream, cheese, and pepper flakes.
- 4
Return rigatoni to pot and toss, adding pasta water 1/4 cup at a time until sauce coats noodles and looks silky.
- 5
Taste for salt and pepper. Serve immediately with extra parmesan on top.
Tools you’ll need
- large pot with lid
- wooden spoon
- measuring cups and spoons
- colander
- grater (for parmesan)
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