Rigatoni with Vodka Sauce is a simple and rewarding recipe that is sure to please everyone in your family. It is simple to whip up on a busy weeknight. The result is a creamy and decadent sauce that is flavorful and has a kick. You can add as much red pepper as you like, or omit it if your family doesn’t prefer the heat.
I love rigatoni with this sauce, but you could try a pappardelle or penne too. Making your own sauce elevates a weeknight meal and this recipe is quick and delicious. You can find more fun weeknight meals here and here!
1 pound of rigatoni
1 28-ounce can of crushed tomatoes
1 large white onion, diced
6 cloves of garlic, minced
3 tablespoons of butter
3 tablespoons of olive oil
1/2 cup of heavy cream
1/4 cup of vodka
1/2 cup of shredded mozzarella cheese
1 teaspoon of dried oregano
1 teaspoon of crushed red pepper
Salt and pepper to taste
Parmesan to garnish
Fresh basil, cut in a chiffonade
In a large pan, heat the olive oil and butter.
Add the onion and garlic and sauté them until the onion is translucent.
Add the crushed tomatoes and seasonings.
Bring the sauce to a boil and then reduce it to a simmer.
Let the sauce simmer and thicken for about 15 minutes.
Add the cream and vodka.
Use an immersion blender and blend the sauce until it is smooth.
Return it to heat and combine the sauce thoroughly.
Cook the pasta al dente.
Reserve a cup of pasta water.
Drain the pasta.
Add the mozzarella to the vodka sauce.
Pour the pasta into the sauce.
Toss the pasta in the sauce to coat it, using some pasta water if necessary.
Serve the pasta and garnish it with Parmesan and basil ribbons.