Bettyo's Rigatoni Ala Vodka

Indulge in the rich, creamy comfort of Bettyo's Rigatoni Ala Vodka, a restaurant-quality pasta dish you can easily make at home. This recipe pairs perfectly al dente rigatoni with a luscious vodka-infused tomato cream sauce, highlighted by the subtle heat of red pepper flakes and the nutty depth of grated Parmesan cheese. Sautéed onions and garlic create a flavorful base, while the addition of fresh basil adds an aromatic finish that elevates every bite. Ideal for weeknight dinners or special occasions, this 35-minute dish is as satisfying as it is effortless. Serve with a sprinkle of extra Parmesan for the ultimate finishing touch, and watch it become a family favorite!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 oz Rigatoni pasta
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 large Yellow onion, finely chopped
• 4 cloves Garlic, minced
• 6 oz Tomato paste
• 0.5 cup Vodka
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.5 tsp Red pepper flakes
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 0.25 cup Fresh basil leaves, chopped
• 1 cup Pasta water

Directions

Step 1

Bring a large pot of water to a boil. Add a generous pinch of salt and cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 2

In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter is melted and bubbling.

Step 3

Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 4

Add the tomato paste to the skillet, stirring it into the onions and garlic. Cook for 2-3 minutes, allowing it to deepen in color and caramelize slightly.

Step 5

Carefully pour in the vodka. Stir and let it simmer for 2-3 minutes to reduce slightly and cook off the alcohol.

Step 6

Reduce the heat to low, then stir in the heavy cream. Continue stirring until the sauce becomes smooth and creamy.

Step 7

Add the grated parmesan cheese, red pepper flakes, salt, and black pepper. Stir until the cheese melts and the sauce is well combined.

Step 8

If the sauce is too thick, gradually add the reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency.

Step 9

Add the cooked rigatoni to the skillet and toss to coat it evenly in the sauce.

Step 10

Taste and adjust the seasoning if needed. Garnish with fresh basil and serve immediately. Optionally, sprinkle with extra Parmesan.

Nutrition Facts

Serving size	(1517.1g)

Amount per serving	% Daily Value*
Calories	2398.8

Total Fat 121.4g	0%
Saturated Fat 71.1g	0%
Polyunsaturated Fat 0g
Cholesterol 342mg	0%
Sodium 3261.9mg	0%
Total Carbohydrate 194.7g	0%
Dietary Fiber 19.9g	0%
Total Sugars 32.2g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 663.8mg	0%
Iron 13.9mg	0%
Potassium 2364.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 10.3%

Carbs: 37.3%