A classic found in red sauce joints around the country, this comforting, easy pasta is probably the best vodka spiked dish going. 


  • 2 oz. vodka (we used  Pemberton Distillery Schramm Vodka)
  • 1 onion, chopped 
  • 2 garlic cloves, chopped
  • 4.5 oz. tube double concentrated tomato paste
  • 1 handful of basil leaves
  • 1 lb. rigatoni or paccheri
  • 3/4 cup heavy cream
  • 1 handful parmesan cheese 
  • 1 teaspoon red chili flakes
  • olive oil


  1. In a pan, cook down the garlic and onion in a glug of olive oil until softened. Add the chili flakes and cook for another minute. 
  2. Squeeze in a full tube of tomato paste and cook down until caramelized (but not burned) on the bottom of the pan. Deglaze with vodka. Add cream and simmer on low for 10-15 minutes.
  3. Meanwhile, cook the pasta and drain, reserving some of the pasta water. Add a 1/4 cup pasta water to the sauce and simmer for a minute or two (this will add velvety magic to the sauce).
  4. Dump in drained Rigatoni, stir to incorporate and add a handful of parmesan cheese.
  5. Plate, topping with fresh basil leaves, a drizzle of olive oil and a touch more parmesan cheese.

Pro Tip: Season that pasta water as salty as seawater!

Recipe Video Here:

Rigatoni With Vodka Sauce

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