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This Spicy Rigatoni recipe starts with a super easy, made-from-scratch in minutes vodka cream sauce that coats the rigatoni perfectly. Simple, creamy, and spicy – but not too spicy – just the way my family likes it. A little kick of heat, but still totally totally doable for the kids.
This recipe is part of our Weeknight Rescue series, where we share easy, comfort food favorites that are ready in about 30 minutes with minimal prep and no stress! Don’t miss a Weeknight Rescue recipe – join here.
Let’s all take a moment for this little weeknight pasta situation.
I’m going to let you all in on a little secret – weeknights don’t have to suck. You can, like, enjoy them? It’s your call.
Here’s how I choose to enjoy my crazy nights: with pasta. Honestly, it’s just a big part of the secret to success here.
Not just any pasta though – spicy rigatoni, but not too spicy because I’m not trying to hear my kids complain, you know?
This glorious little dish of saucy, creamy goodness comes together in about 20 minutes and it reminds me of something I’d get at a cozy little local Italian joint.
I love how creamy and vibrantly flavored the sauce is (hello, tomato paste + vodka, you two were made for each other) and rigatoni just belongs here, but of course you can really use any shape of pasta that you find hiding in the pantry.
♥ 3 Reasons You’ll Love This Recipe:
It’s actually quick – Like, really. While your pasta water boils, you’re making the creamy, dreamy sauce. Is it magic? Maybe.
Uses stuff you probably already have – Tomato paste, heavy cream, and red pepper flakes? That’s restaurant-level flavor without having to hunt down weird ingredients.
The spice situation is totally customizable – Start gentle (hello, picky eaters) and let everyone doctor it up from there. Crisis averted.
Ingredients, Swaps, & Tips:
- Pasta: Rigatoni holds the sauce like a pro, but penne, farfalle, ziti or really any shaped pasta all work.
- Spice it up: 1 teaspoon of red pepper flakes = just a gentle warmth. If you like it hot, add more! For serious spice lovers a Calabrian chili paste adds serious kick and flavor depth.
- No vodka? White wine is a good substitute, or a splash of pasta water gets the job done.
- Heavy Cream: Instead of this you could try a ½ cup of whole milk + 2–4 oz cream cheese. Still creamy, still delish!
- Onion haters unite: Swap for shallots or skip altogether. This recipe is forgiving.
Step by Step:
Brown onion and garlic in a large skillet over medium heat.
Stir in the tomato paste and let it cook down a bit. Stir in the vodka and cream to make a sauce.
Stir the cooked pasta into the sauce to coat.
Top it all off with freshly grated Parmesan.
Serving Suggestions:
This pasta honestly doesn’t need backup – it’s rich and satisfying all on its own. But if you want to round things out, a simple salad or some crusty bread for sauce-sopping duty works perfectly.
Need protein? Toss in some leftover rotisserie chicken or serve it alongside our air fryer chicken cutlets.
Storage:
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Add a splash of water or milk and warm gently on the stove or in the microwave.
Freezer: Not the best candidate – cream sauces don’t always hold up after freezing.
MORE ITALIAN RECIPES!
- Italian Pasta Salad
- Baked Gnocchi
- Homemade Alfredo Sauce
- Margherita Flatbread
- Parmesan Orzo
- Air Fryer Arancini
- Creamy Garlic Pasta
Spicy Rigatoni
Ingredients
- 1 pound rigatoni
- ½ sweet onion
- 4 cloves garlic
- 2 tablespoons butter
- 1 teaspoon salt plus more to taste
- 1 teaspoon red pepper flakes see notes
- 6 ounces tomato paste
- ¼ cup vodka see notes
- 1 cup heavy cream
- Parmesan cheese to taste
Instructions
- Bring a large pot of salted water to a boil. Boil the pasta for 1 minute less than the pasta states.
- While the water is coming to a boil, dice the onion and mince the garlic.
- Heat the butter in a large, deep skillet over medium heat. Once melted, add the onions, salt, and red pepper flakes. Cook for around 5 minutes, stirring occasionally, to soften the onions.
- Stir in the garlic and cook until fragrant, around 30 seconds.
- Add the tomato paste to the skillet and stir to coat the onions and garlic. Cook for 2-3 minutes.
- Pour in the vodka and heavy cream and stir well to combine. Let the sauce simmer over very low heat as the pasta finishes cooking.
- Taste the sauce and add additional red pepper flakes if you’d like it more spicy.
- Use a slotted spoon or strainer to scoop the pasta from the water directly into the sauce. Add a ¼ cup or so of pasta water to the sauce and stir it all together to combine.
- Finish cooking the pasta for 1 minute in the sauce, adding additional pasta water as needed to thin it out a bit.
- Use a microplane grater or the smallest holes on a cheese grater to grate Parmesan cheese over the top, stir to combine, and serve.
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