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Creamy Rigatoni alla Vodka Recipe Easy Homemade Pasta with Basil and Parmesan

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A rich and velvety creamy rigatoni pasta with a tomato-vodka sauce, fresh basil, and parmesan cheese. Perfect for cozy dinners, potlucks, or special occasions.

Ingredients

Scale
  • 12 oz (340 g) rigatoni pasta, dried or fresh
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely minced
  • 1 small shallot, finely chopped (or onion)
  • 1 can (28 oz / 800 g) crushed tomatoes, preferably San Marzano
  • 1/4 cup (60 ml) vodka
  • 1/2 cup (120 ml) heavy cream (whole milk can substitute)
  • 1/2 cup fresh basil leaves, roughly chopped
  • 3/4 cup (75 g) freshly grated parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts/4 liters). Add 12 oz (340 g) rigatoni and cook until just al dente, about 10 minutes. Drain, reserving 1 cup (240 ml) pasta water. Set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 finely chopped shallot. Cook until fragrant and translucent, about 2-3 minutes, stirring often to avoid burning.
  3. Pour in the 28 oz (800 g) can of crushed tomatoes. Stir well and bring to a gentle simmer.
  4. Carefully add 1/4 cup (60 ml) vodka. Let the sauce simmer for 5-7 minutes, stirring occasionally to cook off the alcohol and concentrate flavors.
  5. Reduce heat to low, then stir in 1/2 cup (120 ml) heavy cream. Let the sauce become creamy and smooth, about 3 minutes.
  6. Add salt, freshly ground black pepper, and a pinch of red pepper flakes if desired. Taste and adjust seasoning.
  7. Add the cooked rigatoni to the sauce. Toss gently to coat evenly. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time until you reach the perfect consistency.
  8. Remove from heat and stir in 1/2 cup (about 15 g) chopped fresh basil and 3/4 cup (75 g) freshly grated parmesan cheese. Toss gently again until cheese melts into the sauce.
  9. Serve immediately, garnished with extra parmesan and basil leaves if desired. Serve warm for best flavor.

Notes

Do not rush simmering the vodka to allow alcohol to cook off and flavors to deepen. Keep heat low when adding cream to prevent curdling. Reserve pasta water to adjust sauce consistency. Freshly grate parmesan for best texture and flavor.

Nutrition

Keywords: rigatoni alla vodka, creamy pasta, vodka sauce, basil, parmesan, easy pasta recipe, comfort food, quick dinner

Find it online: https://forkifyfun.com/creamy-rigatoni-alla-vodka-recipe-easy-homemade-pasta-with-basil-and-parmesan/