Vodka Rigatoni – The Almond Eater

This gourmet-style Vodka Rigatoni recipe tosses rigatoni pasta in a quick and simple homemade vodka sauce. Luxuriously creamy with irresistible Italian flavors and a subtle heat, it’s the best 30-minute meatless meal! 

If you love elegant, restaurant-quality pasta dishes, like my eggplant pasta or chicken pesto pasta, this easy vodka rigatoni recipe is for you!

 

Freshly cooked rigatoni pasta is tossed with a ridiculously creamy and slightly spicy vodka sauce in this easy but luxurious meal. Yes, there’s vodka in the pasta sauce but don’t worry! You don’t taste it and most of the alcohol cooks out.

So simple and ready in 30 minutes but still full of flavor thanks to the homemade sauce, rigatoni alla vodka will quickly become a new family dinner favorite!

Recipe features

• As the best vodka rigatoni recipe, every bite has gourmet flavors and just the right amount of spice.
• It’s made with simple ingredients and is easy to throw together in less than 30 minutes, making it perfect for fancy dinner parties or weeknight family meals. 
• Don’t worry about the vodka in the sauce – the flavor and alcohol evaporate!

Ingredients

Canned tomatoes – Fire-roasted crushed tomatoes, to be exact! Use either crushed or diced tomatoes. I like how the fire-roasted tomatoes add bold flavors and another layer of subtle heat to this spicy rigatoni vodka recipe but regular crushed or diced tomatoes work just as well.

Milk and cream – The best vodka sauce is luxuriously creamy, and to get there, you need a mix of milk and cream. You can use cow’s milk or fatty non-dairy milk, like almond milk, oat milk, or coconut milk. Heavy cream is best but half-and-half works, too.

Vodka – Because it wouldn’t be vodka pasta sauce without vodka! Use a low to mid-priced brand; the nuanced flavors are mostly hidden in the sauce, so there’s no need to use a top-shelf brand.

Parmesan cheese – I recommend grating the parmesan cheese yourself. Pre-grated parmesan contains anti-clumping agents, which can prevent it from melting into the pasta sauce as nicely as the fresh stuff.

Rigatoni pasta – Rigatoni is a short-cut ridged, tubular pasta that traps the creamy vodka sauce in all of its nooks and crannies. If you don’t have rigatoni, use penne, ziti, or another short-cut pasta you have on hand. Gluten-free pasta works, too!

Instructions

Step 1: Sauté the aromatics. Heat the oil in a large pot. Once warm, add the garlic and sauté until it’s fragrant.

Step 2: Make the vodka sauce. Stir the tomatoes (without their juices), cream, milk, and vodka into the pot. Next, stir in the parsley, salt, and red pepper flakes. Place the lid on top and let the sauce simmer.

Step 3: Cook the pasta. Meanwhile, cook the pasta in a separate saucepan according to the package instructions. 

Step 4: Pureé. Pureé the sauce with an immersion blender or blend it in a regular blender until smooth. Pour it back into the pot.

Step 5: Finish the sauce, then serve. Stir the cooked pasta into the sauce until coated. Garnish with extra cheese, fresh basil, and red pepper flakes, then enjoy!

Tips and FAQs

• Save time by making the vodka sauce 2 to 3 days in advance. Keep it in a sealed jar or container in the fridge, then gently reheat it in a pot before serving with freshly cooked pasta.
• If the pasta sauce is a bit too thick, thin it with a splash of reserved pasta water. It’ll thin the sauce while the starch helps it cling to every piece of pasta.
• Make this meal extra filling with meat! Stir pre-cooked Italian sausage, crispy bacon, shrimp, or diced chicken breasts in with the pasta and sauce before serving.

Variations

• Instead of vodka – Make the sauce with gin, dry white wine, silver tequila, or chicken broth.
• Alcohol-free – You can leave the vodka out of the sauce to keep it alcohol-free but know that it will be missing its signature bite.
• Dairy-free – Use 2 cups of dairy-free milk instead of the milk and cream, and use vegan parmesan instead of regular parmesan cheese.
• Gluten-free – Use your favorite gluten-free pasta instead of the rigatoni.

Serving suggestions

For a truly impressive meal, start with a Caesar salad as an appetizer and plenty of garlic bread. Either enjoy the pasta on its own or pair it with vegetable-forward side dishes, like honey roasted tomatoes, garlic broccoli steaks, or sautéed asparagus. A chocolate caramel lava cake or a no-bake cottage cheese cheesecake for dessert would be the perfect finishing touch to this Italian-inspired feast!

What does vodka do in vodka sauce?

Vodka is why this sauce is so flavorful and well-balanced. It brings out the flavors in the tomatoes and helps them break down, which makes for a smoother sauce. The vodka flavor, while neutral, also gives the sauce a slight bite and sweetness.

Can you get drunk from vodka pasta?

No, you won’t get drunk from the vodka pasta sauce. Almost all of the alcohol in the vodka evaporates as the sauce simmers, leaving only its flavor-balancing qualities behind.

Is rigatoni alla vodka spicy?

Personally, I think the vodka pasta has the perfect amount of spice. The fire-roasted tomatoes, chili flakes, and splash of vodka lend a well-balanced kick of heat that’s complementary to the other flavors and never overwhelming.

If you’re worried about it being too spicy, omit the chili flakes or use plain canned tomatoes.

Storing

Refrigerator: Rigatoni alla vodka is best when it’s served hot and fresh from the stove. If you end up with leftovers, store them in an airtight container in the refrigerator for 3 to 4 days.

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If you made this rigatoni and vodka sauce recipe, be sure to leave a comment and star rating below. Thanks!

UPDATE NOTE: This post was originally published in April 2019. It was updated with new text and photos in July 2020.