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Rigatoni with Spicy Tomato-Vodka Sauce

by Tony Rosenfeld

read reviews (11)

Looking for a new go-to weeknight pasta dish? This one is super simple and has intense, warming flavors. Don’t worry if you’re not a fan of spicy foods—just use less crushed red pepper flakes than called for.
Serves 4

To learn more, read the article:
Quick and Delicious: One-Pot Meals

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rigatoni vodka crushed red pepper flakes more more

2 cloves garlic, minced
3/4 tsp. crushed red pepper flakes; more to taste
2 Tbs. extra-virgin olive oil
1 28-oz. can diced tomatoes
3 Tbs. vodka
1/2 cup freshly grated Parmigiano Reggiano
1/4 cup chopped fresh flat-leaf parsley
3 Tbs. heavy cream
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil.

Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Purée the tomatoes using a hand blender or a regular blender. If you used a regular blender to purée, return the sauce to the saucepan. Stir in 1/4 cup of the Parmigiano, the parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta, stirring occasionally, until it’s just tender to the tooth, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with a sprinkled with the remaining 1/4 cup Parmigiano.

Serving Suggestions

Serve with garlic bread and a simple green salad.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 490; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 4.5; Protein (g): 14; Monounsaturated Fat (g): 6; Carbohydrates (g): 73; Polyunsaturated Fat (g): 1.5; Sodium (mg): 850; Cholesterol (mg): 20; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 77 , pp. 82c

March 1, 2006

user reviews

Rate this Recipe

by MidwesternFoodie, 1/6/2012Easy & delicious! We found the spiciness to be spot on and loved the freshness that the parsley added. Great base recipe! BTW, the suggested pairing of Zinfandel---perfect.

by zebraz103, 4/11/2010Delicious! I am doing a "Meatless Monday" rotation right now and this is one of my favorite pasta dishes (meatless or otherwise!). It is VERY hot, and those who shared the dish with me could hardly stand the heat. I like hot food and it was almost too much for me. Start with a pinch and only increase after you've tasted it! Otherwise, absolutely fantastic and has definitely gone into my rotation!

by eheartse, 4/4/2010The flavors are wonderful but be forewarned...this sauce is HOT!!! I love spicy food, as in really spicy food, but this recipe was almost too much. Next time I think I will only do a 1/2 tsp at most of pepper flakes. It's a fantastic sauce though...a keeper!

by GAPlatt, 2/10/2010Very good! I reduce the amount of pasta a bit, sear-roast a couple of chicken breasts, slice them up and toss in.

by shoofli, 10/23/2009

by HBaron, 10/2/2009Delicious!

by chloesmom, 8/8/2009great pasta dish. i added a few more sprinkles of the red pepper and added all the cheese into the sauce instead of sprinkling on top.

by quebecmom, 1/30/2009Another Tony Rosenfeld winner - so fast & delicious as others have commented. Tks again Tony & FC

by sjoert, 7/5/2008Excellent meal and very easy to prepare. I have added once a few hundred gram of chicken prepared on the BBQ and it was a very nice addition.

by ljskitchen, 3/9/2008Really easy & extremely tasty. This recipe immediately became a family favorite and a regular part of our weeknight repertoire.

by judithlks, 2/9/2008I love this recipe! Very easy and fast. Just the right amount of vodka and spiciness. I have tasted this sauce in restaurants and not liked it nearly as much as this recipe. Freezes beautifully.

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