Spicy Vodka Rigatoni

This spicy vodka rigatoni has a way of becoming an instant favorite the moment you try it. Perfectly cooked penne gets tangled in a luxuriously creamy tomato sauce with a subtle build of heat for an ultra comforting date night or family meal. 

What makes this dish truly shine is how those simple ingredients work together. Juicy, bright tomatoes simmer low and slow with aromatics, a swirl of cream, and that essential splash of vodka to create a sauce with surprising depth. Add a pinch of red pepper flakes, and every forkful brings a gentle warmth that keeps you coming back for more. 

The beauty of this pasta is its versatility – it’s equally great alongside buttery crostini and roasted broccoli for a casual family meal, or dressed up with asparagus and balsamic-glazed brussels sprouts for something a little more elevated. However you serve it, the combination of rich, spicy, and creamy flavors hits that sweet spot between comforting and exciting. 

Topped with crispy prosciutto and torn burrata, it’s the kind of dish you don’t want to miss out on!

Ingredient notes

• Butter and olive oil – For sautéing the garlic and minced shallot. The butter adds an extra layer of richness to the sauce. Additional oil is great for drizzling over the completed dish. 
• Canned crushed tomatoes – Undrained for extra saucy depth. 
• Shallots and garlic – The flavor base of this dish, softened until fragrant. 
• Red pepper flakes – These are optional. Leave them out if you’d like your sauce less spicy.
• Vodka – While the vodka adds no discernible flavor of its own, it serves a purpose by intensifying and brightening the taste of the tomatoes. If you don’t have any vodka on hand, you can swap in some white wine in a pinch. The finished sauce won’t have quite the same bite to it but it will still be tasty.
• Heavy cream – Feel free to use half and half instead for a slightly less creamy sauce. 
• Parmesan – Always use freshly grated parmesan for the best flavor. You could use pecorino romano instead. 
• Pasta – Penne or rigatoni is great for this dish, although you could use any favorite pasta shape. Make sure to only cook the pasta until al dente. 
• Kosher salt and ground black pepper – Enhances the flavors of the dish. Plus more to taste. 
• Prosciutto – Baked in the oven for crispy texture for an incredible contrast to the creamy and tender vodka pasta sauce. 
• Burrata – Bring the burrata cheese balls to room temperature before adding to each serving.  

How to make it

1. Crisp the prosciutto: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Arrange the prosciutto slices on the parchment paper in a single layer. Bake for 10-15 minutes (depending on thickness of the slices). Remove from the oven and set aside. It will continue to crisp up as it cools. 
2. Cook the pasta: While the prosciutto slices crisp up in the oven, bring a large pot of generously salted water to a boil. Add the pasta to the boiling water and cook until al dente, about 1 – 2 minutes less than what is called for on the package directions. Drain the pasta, reserving 1 cup of the pasta water.
3. Simmer the sauce: While the water for the pasta boils, heat the olive oil and butter in a large skillet over medium heat. Add shallots and cook for 3-5 minutes, until softened. Add garlic and red pepper flakes (if desired) and cook 30 seconds longer, until fragrant. Pour in vodka, increase the heat to medium-high and reduce the mixture by half, about 2-3 minutes. Add in the crushed tomatoes, bring to boil and then reduce to a simmer for about 10 minutes (while the pasta cooks).
4. Assemble and serve: Add the heavy cream and parmesan cheese to the sauce. Season with salt and pepper to taste. Add the pasta and stir to combine.  Add pasta water, if needed, to thin the sauce a bit. Top the assembled spicy vodka rigatoni with torn burrata cheese, crispy prosciutto and  additional parmesan cheese, if desired. Drizzle with extra olive oil to finish and enjoy!

More ways to use canned tomatoes

Canned tomatoes do more than just build the rich, layered sauce for this spicy vodka rigatoni – they’re a pantry hero that can transform simple ingredients into something spectacular. Here are a few more ways to put them to work:

• Lasagna Soup: All the cozy flavor of lasagna, but faster and easier. This creamy, one-pot soup is loaded with beef and noodles, then finished with a swirl of melty ricotta.
• Easy Chipotle Salsa: A 5-minute blender salsa that’s smoky, spicy, and impossibly easy. Perfect for when you need great flavor fast.
• Shrimp Fra Diavolo: Tender sautéed shrimp and a spicy white wine tomato sauce come together in this quick, bold pasta dish that’s perfect for weeknights.

Tips and tricks

• Boil the pasta while making the sauce to save yourself time making this dish. 
• Add the pasta to the sauce towards the end of cooking to ensure it stays al dente, as overcooking it in the simmering sauce can turn it mushy.
• Taste and adjust seasoning just before serving.
• Let the dish rest for a few minutes after completion to allow the sauce to thicken and cling to the pasta. 
• Use a large enough skillet to comfortably hold all of the ingredients. 
• Vodka enhances the flavor of the creamy tomato sauce. Once added to the sauce and simmered, the vodka loses most of its alcoholic pungency, leaving behind a slight bite.

Storing

• Store leftover spicy vodka rigatoni in an airtight container in the fridge for 3-4 days. 
• While possible, freezing is not recommended for this dish as the pasta may become mushy upon thawing. If freezing, store in portioned containers for up to 1 month, but expect a slight change to the texture.
• Gently reheat your saucy pasta on the stovetop with a splash of cream or extra vodka to restore its texture, stirring over low to medium heat until warmed through. Add freshly torn burrata and crispy prosciutto just before serving. 

Did you make this spicy vodka rigatoni with crispy prosciutto and burrata?

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