There are some pasta recipes that just never disappoint, and rigatoni alla vodka is absolutely one of them. It’s creamy, tomatoey, rich without feeling too heavy, and exactly the kind of dinner I want when I’m craving something cozy.

The sauce starts with olive oil and onion, followed by plenty of tomato paste for that deep, concentrated tomato flavor. Then come fresh cherry tomatoes, which cook down into the sauce and add a little sweetness and freshness to every bite.

Of course, the vodka and heavy cream are what bring everything together. The vodka helps deepen the flavor of the tomatoes, while the cream turns the sauce silky, rich, and perfect for coating every piece of rigatoni.

I love this recipe for a casual dinner at home, but it’s also one of those pastas that feels special enough to serve when friends come over. Add a simple salad, some crusty bread, and dinner is done.

Keep scrolling for the full recipe and get ready to make your new favorite pasta night dinner.

Creamy Rigatoni alla Vodka

A rich and creamy rigatoni alla vodka made with caramelized onions, tomato paste, fresh cherry tomatoes, vodka, and heavy cream for an easy restaurant-style pasta at home.

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Ingredients Method Notes

Ingredients

  

For the Vodka Sauce

• ½ cup olive oil
• 1 onion
• 1 cup tomato paste
• 1 cup vodka
• 4 cups cherry tomatoes
• 1 cup heavy cream
• Salt and black pepper to taste

For the Pasta

• Rigatoni

Method

 

1. Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve some pasta water before draining.
2. Heat the olive oil in a large skillet or pot over medium heat.
3. Add the onion and cook until softened and lightly golden.
4. Add the tomato paste and cook, stirring frequently, until it darkens slightly and begins to caramelize.
5. Pour in the vodka and stir to combine. Cook until the vodka has reduced and most of the alcohol has cooked off.
6. Add the cherry tomatoes and cook until they soften and begin to break down, creating a rich tomato sauce.
7. Reduce the heat and stir in the heavy cream. Season with salt and black pepper to taste.
8. Add the cooked rigatoni to the sauce and toss until evenly coated. Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
9. Serve immediately.

Notes

• Cook the vodka for several minutes before adding the tomatoes and cream so the sauce develops flavor without tasting harsh.
• You’ll want enough room to toss the rigatoni directly with the sauce without overcrowding the pan.

WATCH IT COME TOGETHER

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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