Spicy Rigatoni Vodka

spicy vodka sauce pasta in a round white bowl with Burrata and fresh chopped basil.

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Love vodka sauce? Try this delicious spin with a spicy vodka pasta! Crushed red pepper adding to the vodka tomato sauce then served with fresh basil and Burrata.


3 cups mezzi rigatoni pasta, dry
3 garlic cloves, grated
2 tablespoons salted butter
2 tablespoons all purpose flour
2 cups light cream
6oz can tomato paste
1 teaspoon crushed red pepper flakes
1/4 cup vodka (this is just the size of a mini bottle)
1 tablespoon fresh chopped basil, plus more for garnishing your plate
2 tablespoons grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 and 1/2 cups of reserved pasta water (you might not need all of it though!)


1. Bring a large pot of salted water to boil. Cook the 3 cups of pasta according to box directions. As the pasta is cooking, carefully reserve the pasta water into a heat safe bowl.

2. While the pasta is cooking, begin making the vodka sauce. In a medium pan over medium heat melt the butter and the crushed red pepper flakes. Cook for about 1 minute, then add the grated garlic and cook 1 minute more. Add the flour and whisk until combined, cook about 30 seconds.

3. Add the tomato paste and stir to incorporate with the flour…cook another 1 minute.

4. Add the cream and gently whisk to blend into the tomato paste. Then, add the vodka and basil.

5. Bring to light boil, then reduce heat and add the Parmesan cheese, salt, pepper, and garlic powder. Simmer for 8-10 minutes. Add as much of the reserved pasta water as you liked, a little at a time, until you reach the ideal sauce consistency you want. I used about 1 cup of the water.

6. To serve, add the pasta a little at a time to the sauce until you have the consistency you like. Serve into bowls, top with extra chopped basil and Burrata.

Keywords: spicy rigatoni vodka