Pin It I first made this after watching it scroll past on my phone at midnight, the kind of viral recipe that seems too indulgent to actually work. But something about the combination—vodka and tomato paste simmering together, cream making it all luxurious—made me curious. I had rigatoni in the pantry and vodka in the freezer, so I threw it together on a Wednesday night, half-expecting disappointment. Instead, my kitchen filled with this warm, slightly spicy aroma that felt like a small celebration, and I understood why it had taken over the internet.
The first time I served this to friends, they automatically slowed down mid-bite, that little pause when something unexpectedly good happens. One of them asked what was different about it, and I realized it wasn't fancy ingredients or technique—it was just the balance, the way vodka and cream and heat spoke to each other. That's when pasta stopped being just dinner and became something to gather around.
Ingredients
- Rigatoni, 400 g: The ridges catch the sauce beautifully, so don't swap for something smooth and thin.
- Olive oil, 2 tbsp: Use something you actually like the taste of—it matters here more than you'd think.
- Shallot, 1 small, finely chopped: Milder than onion, it dissolves into the sauce and adds sweetness without being obvious about it.
- Garlic, 2 cloves, minced: Fresh is non-negotiable; jarred garlic will taste flat and bitter.
- Red chili flakes, 1 tsp: Start with less if you're unsure—you can always add more, but you can't take the heat back.
- Tomato paste, 60 ml: This is your umami bomb; letting it caramelize in the pan for a couple of minutes deepens everything.
- Vodka, 60 ml: The alcohol cooks off and leaves behind a subtle complexity; don't skip it thinking it won't matter.
- Heavy cream, 120 ml: Full-fat is the whole point; lighter versions won't emulsify the same way.
- Parmesan cheese, 60 g, grated: Freshly grated tastes nothing like the pre-shredded kind, and this recipe deserves the real thing.
- Salt and black pepper: Season as you go, tasting at the end to catch what you need.
- Unsalted butter, 2 tbsp: The final whisper of richness that makes people ask for the recipe.
- Fresh parsley, 2 tbsp, chopped: A bright finish that cuts through the heaviness and makes it feel complete.
Instructions
- Boil your pasta water:
- Salt the water generously—it should taste like the sea. While it comes to a boil, you'll have time to prep everything else, and that reserved pasta water becomes your secret weapon later for getting the sauce to the right consistency.
- Cook the rigatoni:
- Follow the package time but pull it a minute early; it will keep cooking slightly in the sauce. Drain it, but save that water in a measuring cup before you do.
- Start the sauce base:
- Warm olive oil in your skillet, then add the shallot. You're listening for a gentle sizzle, watching it go translucent and soft around the edges. Once it's there, add garlic and chili flakes and let them bloom for about a minute—your kitchen will smell incredible.
- Caramelize the tomato paste:
- This is the step people skip, but don't. Stir it constantly for 2-3 minutes and watch it deepen from bright red to a darker rust color. That's flavor concentrating, and it's the difference between good sauce and one that tastes like it came from a jar.
- Add the vodka:
- Pour it in slowly and stir. The pan might hiss a little; that's the alcohol cooking off and doing its job, adding depth without tasting boozy. Let it simmer for a minute or two.
- Pour in the cream:
- Lower your heat first so it doesn't break or separate. Stir it in gently, watching the sauce transform into something silky and luxurious. Let it warm through without boiling.
- Melt in the Parmesan:
- Add it slowly while stirring, and it will disappear into the cream like magic. Taste now and adjust your salt and pepper—this is your moment to get it exactly right.
- Combine the pasta with sauce:
- Add the rigatoni to the skillet and toss it all together until every tube is coated. If it looks too thick, add reserved pasta water by the tablespoon, stirring between each addition until it feels silky.
- Finish with butter and parsley:
- Stir in the butter off the heat so it just melts in, then scatter the parsley over top. That green is the final note, bright and fresh against the richness.
Pin It There's something about watching someone taste this for the first time, that split second before they realize it's somehow both indulgent and balanced. This dish became the one I make when I want to feel like I've done something special, but without any of the stress.
Why This Sauce Works
The magic is in the layering. Tomato paste provides body and umami, vodka adds a subtle complexity that cream alone can't deliver, and the heat from chili flakes keeps it from feeling one-note. Parmesan brings saltiness and a slight sharpness that prevents the sauce from tasting flat, and butter at the end makes the whole thing feel silky. It's simple chemistry, really—each ingredient has a job, and they all work in harmony.
Adjusting the Heat and Flavor
This recipe is forgiving if you know what you're adjusting. Chili flakes can go up or down depending on your tolerance—I've made it for people who wanted barely a whisper of spice and others who added a second teaspoon. The vodka amount is pretty fixed, but tomato paste can be adjusted if you want more or less tanginess. Parmesan amount is flexible too; add an extra tablespoon if you want it more savory.
Serving and Pairing Ideas
Serve this immediately in warmed bowls with extra Parmesan on the side and maybe a pinch more chili flakes for those who want it. A crisp white wine—Pinot Grigio or even Vermentino—cuts through the richness beautifully. Sometimes I serve it with a simple green salad dressed with lemon and a little olive oil, just to balance the heaviness of the sauce.
- Garlic bread is almost mandatory; use it to push every last drop of sauce around your plate.
- If you're making this for a crowd, double or triple the recipe and use a wider skillet so the sauce heats evenly.
- Leftovers can be reheated gently with a splash of milk or cream stirred in, though it's honestly best fresh.
Pin It This recipe reminds me that the best food doesn't have to be complicated—it just has to be made with attention and intention. Make this when you want to feel good about dinner.
Recipe FAQs
- → How do I achieve a creamy sauce consistency?
Simmer the tomato paste and vodka mixture well before adding cream. Stir in cream gently on low heat to avoid curdling, then melt Parmesan slowly for a smooth sauce.
- → Can I adjust the spiciness level?
Yes, modify the amount of red chili flakes to suit your taste, adding more for extra heat or less for a milder flavor.
- → What is the purpose of reserved pasta water?
Adding reserved pasta water helps loosen the sauce, allowing it to coat the rigatoni evenly and enhancing the overall texture.
- → What substitutions work for a vegan version?
Use plant-based cream and vegan Parmesan alternatives, and replace butter with olive oil or vegan spread to maintain richness.
- → How to serve this dish best?
Serve immediately topped with extra grated Parmesan and a sprinkle of chili flakes. Pair with a crisp white wine or sparkling water with lemon.