You may be thinking, “another vodka sauce?” and, I mean, you are not wrong. Yes, this is another vodka sauce. But it is something so simple and beautiful that it would be a shame not to share with my own version. While there are thousands and millions of versions of rigatoni with vodka sauce, and even I have made several others, like this butternut squash spaghetti alla vodka, I decided to share my version of the classic as well. One can never have too many pasta recipes on their page.
Rigatoni with vodka sauce
What makes a great pasta dish? I am a sucker for long and slow-braised ragus, stews, and sauces that are labors of love. But sometimes you just want to throw together a 20-minute dinner that hits the spot every single time you make it. This is what rigatoni alla vodka does to me. And it is almost a blank canvas. Top with any cheese, fresh herbs, chilies. The pastabilities are endless.
Want to make a vegan or dairy-free vodka sauce?
Substitute cream and butter for plant-based alternatives. Coconut cream would work really well and you wouldn’t even need butter because it is already incredibly creamy and silky. I am almost wishing I was still eating this rigatoni with vodka sauce and not just writing about it.
How to make Rigatoni pasta with vodka sauce?
First of all, you will need rigatoni pasta. Of course, you can go with any other pasta, I just think that rigatoni is having a moment, at least in my household. Every once a while I get obsessed with a pasta shape and it is all I can think about and cook.
Then you need nicely browned onions and garlic which you can later blend with the sauce or just leave as they are and have some tiny bits in there. That is really just a preference. Sometimes I want a super smooth sauce, sometimes I want the browned and burnt bits and pieces.
Vodka… I went with Absolut vodka. There may be no particular reason for this, I happened to have it in the shelf. While it is not the only vodka I have, I decided to leave an unopened premium class spirit as it is – unopened. You can also go for flavored vodka, maybe pepper or horseradish. But I think a fine Scandinavian spirit works the best.
Tomatoes. Now, while some people use tomato paste, others may use tinned crushed tomatoes, I decided to use Passata. Which is basically a sauce one step before it becomes tomato paste. Also, just my preference and the fact that it is milder and I won’t need to add any additional pasta water or milk to get enough sauce for my dish.
How to make rigatoni alla vodka?
First is to brown onions and garlic in some butter and an additional splash of olive oil. Then the vodka is added. After that some spices, I keep it simple with salt, pepper, and a spoonful of sugar. Then comes the cream, then tomato passata and after a few minutes the cooked pasta. Sounds simple enough, right?
Rigatoni with vodka sauce
Ingredients
- 250 g uncooked rigatoni
- 2 tbsp butter
- 1 white onion chopped
- 5 cloves of garlic thinly sliced
- 70-100 ml vodka
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp sugar
- Pinch of chili flakes
- 200 ml heavy cream
- 300 ml tomato passata
- Fresh basil for serving
Instructions
- Cook your pasta according to package instructions
- In a skillet melt the butter and cook the onions for 3-4 minutes until golden
- Add the garlic and cook for 1 minute
- Add the vodka and cook for 30 seconds while adding the spices
- Add the cream and the passata and cook stirring for 3-5 minutes
- Add the cooked pasta and stir into the sauce
- Serve with fresh basil
Still not sure about this dish? I will answer some questions that people usually ask.
What does vodka do in pasta sauce?
Vodka adds sharpness and spiciness to the whole dish. It is the underlying flavor that you can’t really wrap your finger around but it is there. Unlike wine, which adds multiple levels of flavors on its own. Vodka makes it a classic and something extra, unlike a simple tomato sauce. Which is also fine, don’t get me wrong.
What kind of vodka do you use for vodka sauce?
Absolut vodka. Coming from this side of Europe I am all for Swedish and Finnish vodkas when cooking. And for drinking too.
Can I substitute tomato paste for Passata?
Tomato paste is basically a cooked version of the passata. But you will have to water the sauce down using pasta water. It does have a stronger flavor but in the end, won’t change the sauce too much. So if you can’t get passata anywhere, use whatever you got, just make sure that the volume of the sauce fits the number of other ingredients.