This spicy vodka rigatoni is rich and creamy and loaded with flavor. It’s so easy to make and tastes like one of the best pasta sauces you’ve ever tasted. Ready in 20 minutes or less!
When you want a quick and easy meal that also tastes incredible then this spicy vodka rigatoni is exactly what you’re looking for.
It’s made with a creamy and spicy vodka sauce, parmesan cheese and fresh basil for a restaurant-worthy meal that comes together in 20 minutes or less.
And if you love quick and easy pasta recipes then check out our hummus pasta, alfredo pasta and penne pomodoro as well.
What Goes Into Spicy Rigatoni Alla Vodka
Ingredient Notes
- Rigatoni pasta – can be switched for penne or any other pasta that you have on hand. Rigatoni is very similar to penne, it’s just a little larger.
- Red pepper flakes – add a little heat to this vodka sauce. Feel free to use more if you want it extra spicy.
- Parmesan – should be freshly grated.
- Vodka – enhances the flavors of the other ingredients. You can use any brand. It cooks off so you don’t need to worry about anyone getting tipsy after eating this sauce.
How To Make Spicy Vodka Rigatoni
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Put the rigatoni on to cook according to package instructions. When cooked, drain and rinse and set aside.
- Add olive oil, chopped onions and crushed garlic to a pot on medium heat and sauté until the onions are softened.
- Add tomato paste and red pepper flakes and sauté with the onions and garlic for a minute.
- Add crushed tomatoes, vodka, salt, black pepper and light brown sugar and mix in.
- Cover and bring to a simmer. Then reduce the heat and simmer uncovered for 10 minutes until the sauce reduces slightly and thickens.
- Add freshly grated parmesan, heavy cream and fresh chopped basil and stir in.
- Add the cooked rigatoni pasta and fold into the sauce.
- Serve topped with fresh chopped basil and ground black pepper.
Recipe FAQ
If you serve this with gluten-free pasta then you are good to go! The sauce is already gluten-free.
You can omit the vodka if you want to. Simply leave it out of the recipe.
Keep leftovers stored in the fridge in a covered container for 3-4 days. Reheat in the microwave.
It’s not ideal for freezing.
More Easy Pasta Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Spicy Vodka Rigatoni
Ingredients
For the Pasta:
- 16 ounces Rigatoni Pasta (Dry Weight)
For the Vodka Sauce:
- 2 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 4 Cloves Garlic Crushed
- 2 Tbsp Tomato Paste
- ¼ tsp Red Pepper Flakes
- 3 cups Crushed Tomatoes
- ⅓ cup Vodka
- ½ tsp Sea Salt
- ¼ tsp Ground Black Pepper
- 1 Tbsp Light Brown Sugar
- ¼ cup Parmesan Cheese Freshly Grated
- 1 cup Heavy Cream
- ¼ cup Fresh Basil Chopped
Serving:
- Fresh Basil Chopped
- Ground Black Pepper
Instructions
- Put the rigatoni on to cook according to package instructions. When cooked, drain and rinse and set aside.
- Add olive oil, chopped onions and crushed garlic to a pot on medium heat and sauté until the onions are softened.
- Add tomato paste and red pepper flakes and sauté with the onions and garlic for a minute.
- Add crushed tomatoes, vodka, salt, black pepper and light brown sugar and mix in.
- Cover and bring to a simmer. Then reduce the heat and simmer uncovered for 10 minutes until the sauce reduces slightly and thickens.
- Add freshly grated parmesan, heavy cream and fresh chopped basil and stir in.
- Add the cooked rigatoni pasta and fold into the sauce.
- Serve topped with fresh chopped basil and ground black pepper.
Notes
- Vodka: You can use any brand of vodka. It cooks off so you don’t need to worry about anyone getting tipsy after eating this sauce. If you avoid alcohol you can simply omit it from this recipe.
- Make it gluten-free: If you serve this with gluten-free pasta then you are good to go! The sauce is already gluten-free.
- Storing and Freezing: Keep leftovers stored in the fridge in a covered container for 3-4 days. Reheat in the microwave. It’s not ideal for freezing.
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