Spicy Vodka Rigatoni

Course: Pasta

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 398kcal

Author: Platings and Pairings

Creamy, spicy, and unapologetically indulgent, this vodka rigatoni features a silky tomato cream sauce with just the right kick to coat every tube of pasta, while salty, crispy prosciutto and a luscious torn burrata takes it to the next level. The best part? It all comes together in about 30 minutes, making it easy enough for a weeknight yet impressive enough for company.

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Equipment

Ingredients

2 Tablespoons olive oil extra virgin, plus additional for drizzling
1 Tablespoon butter
1 28-ounce can crushed tomatoes undrained
1 shallot minced
3 cloves garlic minced
½ teaspoon red pepper flakes optional
3/4 cup vodka
2/3 cup heavy cream
1/2 cup parmesan cheese grated
16 ounces penne pasta
Salt and pepper to taste
4 slices prosciutto
2 balls burrata cheese at room temperature

Instructions

Crispy Prosciutto

Preheat your oven to 375 degrees.
Line a baking sheet with parchment paper.
Arrange the 4 slices prosciutto on the parchment paper in a single layer.
Bake for 10-15 minutes (depending on thickness). Note: The prosciutto will continue to crisp up as it cools. Meanwhile, make the pasta.

Pasta

Bring a large pot of generously salted water to a boil.
Meanwhile, heat the 2 Tablespoons olive oil and 1 Tablespoon butter in a large skillet over medium heat. Add 1 shallot and cook for 3-5 minutes, until softened. Add 3 cloves garlic and ½ teaspoon red pepper flakes (if desired) and cook 30 seconds longer, until fragrant. Pour in 3/4 cup vodka, increase the heat to medium-high and reduce by half, about 2-3 minutes.
Add in 1 28-ounce can crushed tomatoes, bring to boil and reduce to a simmer. Simmer for about 10 minutes, while the pasta cooks.
While sauce simmers, add your 16 ounces penne pasta to the boiling water and cook until al dente. 1 – 2 minutes less than called for on the package directions. Drain, reserving 1 cup of pasta water.
To your sauce, add the 2/3 cup heavy cream, 1/2 cup parmesan cheese, and 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 with torn 2 balls burrata cheese , crispy prosciutto and additional parmesan cheese, if desired. Drizzle with olive oil to finish.

Notes

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.

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.

Variations

Gluten-free - Use gluten-free pasta (made from brown rice or chickpeas).
Vegetarian - Simply omit the crispy prosciutto for a vegetarian version.
Vegan vodka rigatoni - Use dairy free butter, coconut cream, and dairy free parmesan cheese instead.
Alcohol- free - You can also leave the alcohol out entirely and still have a creamy and delicious tomato sauce. If you choose to omit the alcohol, you may want to swirl in a tablespoon of balsamic vinegar when the sauce is finished to give it that extra layer of flavor.
Extra kick of heat: Stir in up to 1 tablespoon of crushed red pepper flakes into the sauce to give it more heat. The spice pairs really well with the bite from the vodka.
Hearty add-ins - Add in sliced Italian sausages, roasted tomatoes (or air fryer tomatoes), mushrooms, and Italian herbs to make each bite extra hearty.
Meaty swaps - Instead of topping this dish with sliced prosciutto, consider adding grilled chicken or crispy air fryer shrimp as a meaty topping to each serving.

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