North Italia Spicy Rigatoni Vodka Recipe
This North Italia Spicy Rigatoni Vodka Recipe is bold, creamy and deeply comforting. It has heat, richness and pure joy.
Ingredients
- Rigatoni pasta 400 g
- Olive oil 2 tablespoons
- Unsalted butter 2 tablespoons
- Onion 1 small, finely chopped
- Garlic cloves 4, minced
- Red pepper flakes 1 to 1½ teaspoons
- Tomato paste ½ cup
- Vodka ¼ cup
- Heavy cream 1 cup
- Pasta water ½ cup reserved
- Salt 1 teaspoon
- Black pepper ½ teaspoon
- Parmesan cheese ½ cup grated
- Fresh basil chopped, for garnish
Instructions
Boil the Pasta
- Bring a large pot of salted water to boil. Cook rigatoni until al dente. Reserve pasta water.
Heat Oil and Butter
- Heat olive oil and butter in a large pan. Keep heat on medium.
Cook the Onion
- Add chopped onion. Cook slowly until soft and translucent. Stir often.
Add Garlic
- Add minced garlic. Cook for one minute. Do not let it burn.
Add Red Pepper Flakes
- Sprinkle red pepper flakes into the pan. Stir well to release heat.
Stir in Tomato Paste
- Add tomato paste. Cook for five minutes. Stir constantly until dark red.
Pour in Vodka
- Carefully add vodka. Stir and cook for two minutes. Let alcohol cook off.
Lower the Heat
- Reduce heat to low. This keeps sauce smooth and creamy.
Add Heavy Cream
- Pour in heavy cream slowly. Stir gently until sauce turns silky.
Season the Sauce
- Add salt and black pepper. Taste and adjust seasoning gently.
Add Pasta Water
- Add reserved pasta water. Stir until sauce reaches perfect thickness.
Add Cooked Pasta
- Add rigatoni to the sauce. Toss gently to coat every piece.
Add Parmesan Cheese
- Sprinkle grated parmesan. Stir until melted and creamy.
Simmer Briefly
- Let pasta simmer for two minutes. Sauce clings beautifully now.
Garnish and Serve
- Top with fresh basil. Serve hot and enjoy immediately.
Notes
- Cook tomato paste fully for deep flavor.
- Use bronze-cut pasta for better sauce grip.
- Adjust spice level to your taste.
- Add grilled chicken for extra protein.
- Use pancetta for smoky richness.
- Swap cream with half-and-half for lighter sauce.
- Add burrata on top for luxury.