Rigatoni alla Vodka

Photo by Angie Stefanec

Photo by Angie Stefanec

How have I not shared a pasta recipe on the blog? What a cowardly claim to an Italian heritage! As the temperatures are (finally) dropping, we are having noticeably cooler mornings and evenings. And by cooler, I mean, IT’S FUCKING COLD, SUSAN! When the weather gets colder, our food gets warmer, which was the inspiration for this week’s blog post. Those increasingly cold nights, and the food that we warm up with.

On the menu today, my Rigatoni all Vodka. With less than 30 minutes, and only a handful of ingredients you probably already have, you will have a piping hot plate of carby, comforting, complexity. A rich, warming pasta that you can tuck into on the coldest of nights. Let me show you how to make it.


  • Olive oil - 4 tbs

  • Butter - 1 tbs

  • Garlic cloves (minced) - 2

  • Tomato paste - 2 tbs

  • Heavy cream - 3/4 cup

  • Plain vodka - 2 tbs

  • Rigatoni - 2 cups

  • Reserved pasta water- 1/2 cup


  1. Start by bringing a large pot of water to a boil, and begin cooking the rigatoni.

  2. In a sauté pan on medium, heat the olive oil and butter.

  3. Add the tomato paste and garlic to the pan, and whisk to mix with the oil and butter, and cook until the tomato mixture slightly deepens in color and is fragrant. About 1-2 minutes.

  4. Slowly add the heavy cream, whisking all the while.

  5. Add the vodka and mix.

  6. Bring the sauce up to a simmer to evaporate the alcohol, and deepen the color. About 5-6 minutes.

    TIP: if the sauce is too thin, add more tomato paste. If it’s too thick, add more cream or olive oil

  7. Add the cooked rigatoni and 2-3 tbs. of the pasta water, and mix to combine.

This recipe serves two.

Thanks for spending a little bit of your day here on the blog, and I hope you enjoy this pasta as much as I do. I’ll see you back here next week with October’s Wallpaper of the Month!

Angie StefanecComment