Spicy rigatoni alla vodka has been having a moment. Carbone’s Spicy Rigatoni Vodka has become a signature dish (and there is even now a signature jarred sauce), while Gigi Hadid’s homemade version helped send vodka pasta viral on TikTok.

Our version brings together tomato paste, vodka, cream, Parmesan and hot pepper flakes for a rich, creamy sauce with just the right amount of heat. The finishing touch is butter and starchy pasta water, which helps create a glossy sauce that clings to every piece of rigatoni.

Spicy Rigatoni alla Vodka

Rigatoni tossed in a creamy tomato-vodka sauce with Parmesan and hot pepper flakes for just the right amount of heat.

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Ingredients

1/4 cup olive oil
2 shallots finely chopped (or 1 small onion)
4 cloves garlic minced
1 tsp hot pepper flakes
1/3 cup tomato paste
1/4 cup vodka
1 cup 35% cream
3/4 tsp kosher salt
450 g pasta (of your choice)
2 tbsp butter
3/4 cup finely grated Parmesan divided

Instructions

In a large skillet or pot, heat oil over medium heat. Add shallot and cook, stirring until softened, about 3 minutes. Stir in garlic and hot pepper flakes and cook 1 minute.
Add tomato paste and cook, stirring until dark red and beginning to caramelize, 1 minute. Add vodka and cook until most of liquid is evaporated. Stir in cream, salt and bring to a low boil; remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water, following the package directions. Drain, reserving 1 cup of the cooking liquid. Add pasta and butter to skillet and cook over medium-low heat.
Stir in 1/2 cup of the reserved cooking liquid, stirring constantly, adding more of the liquid as needed until butter has melted and sauce is glossy and thickened, about 1 minute.
Sprinkle in 1/4 cup of the Parmesan, tossing to coat. Divide among bowls and garnish with the remaining Parmesan.

Notes

Tip: Your pasta water should be heavily salted and taste briny, and don’t worry, the pasta won’t absorb all the salt — just enough to highlight and flavour each noodle.

For more tips, check out our story on how to cook restaurant-quality pasta.

Keyword rigatoni alla vodka, spicy rigatoni alla vodka, spicy vodka pasta, vodka cream sauce, vodka sauce

ELLE Gourmet Tips

Save your pasta water.: Before draining the rigatoni, reserve at least 1 cup. The starchy water helps emulsify the sauce and gives it that glossy finish.
Salt the pasta water well.: It should taste briny; the pasta absorbs only some of that salt as it cooks.
Let the tomato paste caramelize.: Cooking it until it turns a deeper red develops a richer flavour before you add the vodka.
Keep the sauce loose before serving.: The pasta will continue absorbing sauce as it sits, so add another splash of reserved pasta water if it becomes too thick.

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