Spicy & Creamy Vodka Sauce with Rigatoni

A familiar favourite in our house, my spicy and creamy vodka sauce with rigatoni is sure to be a delight.

The perfect pasta sauce! –My husband

This is a classic dish that has become very popular online thanks to restaurants like Carbone in New York City and Gigi Hadid's famous pasta recipe. I have been making this sauce for years for dishes like chicken parmesan, spaghetti and meatballs, and even pizzas but it truly shines when paired with my floral-embossed rigatoni. The sauce clings so well the the textured outer edge of the pasta and fills each tube for the perfect bite.

Vodka sauce's rich, garlicky, and comforting spice gives the humble rigatoni an indulgent feel. Depending on your preferences, the spiciness, garlic level, and creaminess can be adjusted easily. However, I believe this recipe is the perfect balance of each component.

Spicy & Creamy Vodka Sauce with Rigatoni

Prep Time: 5 mins Cook Time: 15 mins Total time: 20 mins

Yield: 2 servings Calories per Serving: 750 kcal

Ingredients

• 1 tbsp extra virgin olive oil

• 2 tbsp salted butter

• salt

• 1 shallot, minced

• 3 cloves garlic, minced

• 2 tsp chili flakes

• 1/4 cup tomato paste

• 11/2 ounce vodka

• 1 cup passata

• 1 package Pasta by Madeleine floral-embossed rigatoni

• 1/3 cup reserved pasta water

• 1/4 cup heavy cream

• 1/4 cup Parmesiano Reggiano

• fresh basil (optional)

• burrata or stracciatella (optional)

Directions

1. Heat olive oil and butter in skillet on medium heat.

2. Add shallot and garlic and sauté until translucent, stirring occasionally.

3. Add chili flakes and pinch of salt to skillet and cook for a few minutes until fragrant.

4. Mix in tomato paste and cook for a few minutes.

5. Deglaze skillet with vodka and stir until alcohol is absorbed into tomato mixture.

6. Add tomato passata and simmer on low while pasta is prepared.

7. Add rigatoni to salted boiling water and cook to al dente.

8. Add heavy cream and freshly grated parmesan to sauce.

9. Transfer small amount of pasta water to simmering sauce and stir to combine.

10. Transfer cooked rigatoni to sauce and toss gently.

11. Serve with fresh chiffonade basil, burrata or stracciatella, and more freshly grated parmesan.

12. Enjoy!