Easy, creamy, and intensely flavorful, this rigatoni all vodka comes together in under 30 minutes with pantry staples and simple steps. Leave out the vodka if you want (you’ll get a luscious “pink” sauce instead). But do try the crispy shallot and pancetta variation- it’s a small twist that elevates the taste.
We all know this dish. That rich, blush-pink pasta sauce found on Italian-American menus everywhere (penne alla vodka). I use mezze rigatoni instead: chewy, satisfying, and more fun to eat.
And while some recipes use canned tomatoes, this one highlights tomato paste and cream for a silky, velvety finish. The vodka is optional. But use it if you can (it sharpens the flavor and rounds out the taste).
For timing, everything comes together in 30 minutes or less. No advance prep needed although I do buy pre-peeled shallots to save time. If you have a braiser pot for tossing the pasta and sauce together, you can go from stove to table with barely any clean up!
Why You’ll Love This Recipe:
- Fast, but feels elegant. Simple weeknight meal.
- Butter elevates the sauce in a Marcella Hazan kind of way (if you know her famous, insanely good onion and butter tomato sauce, you get my gist).
- Customizable. Vodka or no vodka. Pancetta or not. Mezze rigatoni or even fresh homemade pasta. It all works.
What Does The Vodka Actually Do?
Surprisingly, quite a lot. Vodka adds depth of flavor and subtly enhances the taste of the sauce.
I deglaze the pan with 1/4 cup of vodka after sautéing the shallots and garlic, cooking most of it off. This technique imparts a mild vodka flavor.
For a stronger taste, do what Serious Eats recommends: add the vodka later, right before tossing the pasta with the sauce, then simmer for a few extra minutes.
How To Make Rigatoni With Vodka Sauce {Step-By-Step Recipe}
To Start: Bring a large pot of salted water to a boil. Sauté shallots and garlic in butter until soft, but not colored (don’t let them brown– the sauce will taste bitter). Turn off the heat. Remove the pan from the stove. Now, add the vodka. Simmer until most of the vodka is gone.
Safety Tip: adding the vodka off heat avoids potential flare-ups in the pan!
Next: Squeeze in a whole tube of tomato paste. Cook for about 1 minute to caramelize the flavor. Then add some starchy, boiling pasta water to the pan. Pour in the cream. This is your sauce. Simmer for 1-2 minutes. Season with salt and pepper to your liking.
At this point, you have a choice:
- Option A: Leave the sauce as-is in the pot (less mess, more ease).
- Option B: For an ultra-smooth, deeper flavor, give the sauce a quick blitz in a blender.
When the pasta is ready, transfer it directly into the sauce (do not drain). Toss, adding more pasta water if the sauce is too thick. Serve piping hot!
Crispy Shallot & Pancetta Variation
Here’s a twist you might like: Sauté 2 thinly sliced shallots in butter until golden and slightly crispy (you’ll get some soft and some burnt pieces). Remove and set aside. In the same pan, sauté cubed pancetta until just crisp. Scatter the crispy shallots and pancetta on top of your rigatoni with vodka sauce to serve. Shower with fresh basil, Parmesan cheese and lots of black pepper.
What’s Next?
- Ragù Bolognese Sauce
- Real Alfredo Sauce (No Cream)
- Creamy, 5-Ingredient Pasta Carbonara
- 20-Minute Arrabbiata Sauce
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30-Minute Rigatoni With Vodka Sauce
- Prep Time: 5 minutes
- Cook Time: 15
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Pasta Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This easy, creamy, 30-minute rigatoni with vodka sauce is a go-to favorite. Purchase pre-peeled shallots to save time. Omit the vodka if you like (you’ll get a luscious “pink” sauce instead). But do try the crispy shallot and pancetta variation for a twist. It will make you swoon… Recipe adapted from Serious Eats & Smitten Kitchen.
Ingredients
- 454 g (1 lb) mezze rigatoni or penne pasta
- 30 g (2 tbsp) unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, thinly sliced
- 1/4 cup vodka (I used Tito’s)
- 130 g (4.56 oz) double concentrated tomato paste
- 236 ml (1 cup) heavy cream
- Salt and pepper
- Parmesan cheese, to taste
- Basil leaves, optional
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, start the sauce: melt the butter in a large 10-12 inch skillet or braiser pot over medium-low heat. Add the shallots and garlic. Sauté until the translucent, but not colored, about 3 minutes (shallots burn quickly, so don’t walk away from the pan). Turn off the stove. Remove the pan from the heat.
- Off the heat: Add the vodka; it will sizzle. Return the pan to the stove. Adjust the heat to medium-low and cook, stirring frequently until the vodka disappears, about 1 minute.
- Add the tomato paste. Stir for 1 minute.
- Scoop out 1 cup of the starchy pasta cooking water. Add it to the pan and stir to combine.
- Add the cream; stir to combine. Simmer for 1-2 minutes.
- Taste the sauce. Season with salt and pepper to your liking.
- At this point, you have a choice: you can either leave the sauce in the pan OR process it in a blender for a super silky texture and deeper onion/garlic flavor. 9/10 times I just leave it in the pot. It’s just as silky and delicious!
- Now the pasta should be ready. Do not drain. Transfer the cooked pasta with a fine mesh strainer or slotted spoon directly into the vodka sauce. Toss with a large spoon to coat. If the sauce is too thick, add a splash of the reserved pasta water. Let the flavors meld for 1 minute or so.
- Portion the pasta into serving bowls. Garnish with Parmesan cheese and fresh basil leaves, optional. Serve right away.
Crispy Shallot & Pancetta Variation:
Sauté 2 thinly shallots in 14 g (1 tbsp) butter until golden and slightly crispy (you’ll get some soft and some burnt pieces). Remove to a bowl; set aside. In the same pan, sauté 113 g (4 oz) cubed pancetta until just crisp. Scatter the crispy shallots and pancetta on top of your rigatoni with vodka sauce to serve. Shower with fresh basil, Parmesan cheese and lots of black pepper.
Comments
Elizabeth says
Super delicious 😋 the whole family loved it! We added ground turkey to the sauce and doubled the sauce. Made with roasted broccoli. Yummy!!
Faith Taylor says
Super tasty!!! I doubled the recipe and now I have food for my entire floor hahaha 😋
sherry says
This came out delicious and it’s so easy to make. I didn’t puree it. I used the double concentrated tube of tomato paste. I wasn’t sure if it was different from canned tomato paste. I added chopped basil at the end of the cooking process. I served it with chicken.
Emilie Raffa says
That’s great! So glad you liked it Sherry! Re: double concentrated tomato paste… whether it’s in a tube or a can it should be listed on the label. For example, Mutti has a double concentrated tomato paste in both a tube AND a can, whereas Cento’s double concentrated paste is in the tube only. Hope this helps :) And PS: serving this dish with chicken sounds delish!