This easy, creamy, 30-minute rigatoni with vodka sauce is a go-to favorite. You can 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…
You know this dish. We all know this dish. It’s one of the most famous Italian-American pasta sauce recipes of all time. Typically, it goes by the name “penne alla vodka” but in this recipe, I used chewy, mezze rigatoni instead. The tomato based vodka sauce features tomato paste, butter, shallots, garlic, cream and of course vodka, which yes: you can leave out if you want. The taste is rich, creamy and sinfully delicious.
For timing, my rigatoni with vodka sauce comes together in 30 minutes or less. It’s so speedy there’s no need to make anything in advance, although I do buy pre-peeled shallots to save time (I can’t stand peeling shallots). And if you have a braiser pot for tossing the pasta and sauce together (this is literally my favorite pot on planet Earth), you can effortlessly go from stove to table with minimal clean up.
Why You’ll Love This Recipe:
- Easy, weeknight 30-minute meal
- Tomato paste replaces canned tomatoes for a deep, rich, concentrated flavor
- 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).
- Regular boxed rigatoni pasta is the norm in this recipe. Try fresh homemade pasta or a twist!
What Does The Vodka Actually Do?
Vodka adds depth of flavor and subtly enhances the taste of the sauce. I like to deglaze the pan with 1/4 cup of vodka right after sautéing the shallots and garlic, cooking most of it off. This technique imparts a mild, barely there “vodka” flavor. For a more pronounced taste, do what Serious Eats recommends and add the vodka right before tossing the pasta with the sauce and simmer together for several minutes.
Ingredients You Will Need:
- Mezze rigatoni pasta
- Butter
- Shallots
- Garlic
- Vodka (I used Tito’s)
- Tomato paste
- Cream
- Salt & Pepper
- Parmesan cheese
- Fresh basil, optional
How To Make Rigatoni With Vodka Sauce {Step-By-Step Recipe}
- Bring a large pot of salted water to a boil.
- Meanwhile, start the sauce: in a large skillet or braiser pot, sauté chopped shallots and garlic in butter until soft and translucent, but not colored, about 3-5 minutes. Turn off the stove. Remove the pan from the heat.
- Off the heat: add the vodka. Place the pan back onto the stove. Adjust the heat to medium-low and cook until most of the vodka has evaporated. PS: the reason for adding the vodka off heat is to avoid a flare up in the pan.
- Add the tomato paste (a whole tube!). Stir with a wooden spoon for 1 minute.
- Add 1 cup of the starchy, boiling pasta water to the pan. Be sure to scape up any brown bits that have stuck to the bottom. The sauce will be more flavorful.
- Add the cream. Simmer for 1-2 minutes. Taste and season with salt and pepper. Continue to simmer until the pasta is ready.
- 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!
- When the pasta is ready, do not drain. Transfer it it directly into the sauce using a fine mesh strainer or slotted spoon. Toss well to combine, adding a more starchy pasta cooking water if the sauce is too thick.
- Garnish with Parmesan cheese and fresh basil (if using) and perhaps a few generous grinds of black pepper which is how I like mine. Enjoy right away.
Crispy Shallot & Pancetta Variation
Here’s a variation 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 to a bowl; 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.
More Pasta Sauce Recipes To Try!
- Ragù Bolognese Sauce
- Aglio e Olio (Garlic and Oil)
- Real Alfredo Sauce (No Cream)
- 20-Minute Arrabbiata Sauce
- Quick Sicilian-Style Tomato Sauce
- Easy Golden Butter & Sage Pasta Sauce
- Authentic Pomodoro Sauce (Fresh or Canned)
- Homemade Italian Sausage Ragù
- Classic Italian Basil Pesto (Pesto alla Genovese)
- Easy Pesto alla Trapanese (Sicilian Pesto)
- 6-Ingredient Sun Dried Tomato Pesto
- Creamy, 5-Ingredient Pasta Carbonara
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
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!