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Rigatoni alla vodka featured image.

Rigatoni Alla Vodka

Delicious comforting pasta dish in an easy cream sauce.  
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 778kcal
Author James


  • 1 pound rigatoni
  • 3/4 cup pecorino
  • 1 small onion
  • 3 cloves garlic
  • 3 Tbsp olive oil
  • 6 ounces tomato paste
  • 1.5 cups heavy cream
  • 4 oz. vodka
  • 4 oz. dry white wine
  • 1 tsp crushed red pepper
  • 1 cup reserved pasta water


  • Cook pasta according to directions in salted (2 Tbsp kosher salt per gallon) water and reserve 1 cup of pasta water before draining.  Chop 3 cloves garlic and 1 small onion.
  • Saute onion in 3 Tbsp olive oil in large pan over medium heat until translucent (about 3-5 minutes).  Add garlic and continue to saute for 1 minute more.
  • Add tomato paste to the pan and cook for 5 minutes.  Add the crushed red pepper flakes and stir.
  • Add the wine and vodka to pan and cook on high heat until boiling.  Let boil for 1-2 minutes then reduce heat to medium-low.  Add the cream and mix thoroughly.  Let the sauce simmer for 5-10 minutes until thickened slightly.
  • Remove 1 cup of the sauce and set aside.  Add the pasta to the sauce pan and stir.  Add the 3/4 cup pecorino and thoroughly mix together.  If the pasta is a dry add a little bit more of the sauce and finally if needed a couple ounces of the pasta water.
  • Taste test and adjust salt and pepper if necessary.  Enjoy.



  • Makes 4 large servings or 6 regular ones.
  • If the pasta dries out while waiting for guests to sit down, thin with a couple more ounces of the reserved pasta water at table.
  • Serve with extra pecorino cheese and crushed red pepper on the side.
  • The pecorino is quite salty, so no additional salt was added to the recipe.  Adjust according to personal taste.


Calories: 778kcal | Carbohydrates: 73.4g | Protein: 21.8g | Fat: 36g | Cholesterol: 159mg | Sodium: 511mg