Spicy Rigatoni Alla Vodka is the dish you need if you want an amazing, hearty Italian entrée for dinner. The vodka sauce is velvety thick, hot, and spicy. This decadent Italian cuisine is out of this world amazing and features mouthwatering classic tastes.
3 cups of Rigatoni Pasta
1/4 cup Olive Oil
1 medium Yellow Onion, finely diced
2 cloves Garlic, finely minced
2 Tbsp Tomato Paste
1/2 Tsp Red Pepper Flakes (Optional)
1/2 Tsp Salt
1/4 cup Vodka
1 cup Heavy Whipping Cream
2/3 cups Grated Parmesan Cheese
Basil Leaves (for serving)
Bringing to a boil a sizable saucepan of salted water. Add three cups of rigatoni pasta and prepare it per the package’s instructions for Al dente. About 11 minutes, occasionally stirring, until the food is soft to the bite but still hard. Then After cooking, drain the pasta and reserve it. Your pasta will be a bit dry if you use the entire box.
Add the olive oil to a big skillet set to medium heat. After adding the diced onions, sauté them for 3–4 minutes, regularly turning, or until they are tender and translucent. Garlic should be golden brown after being added and cooked for a couple of minutes while stirring. Cook while adding the tomato paste and red chili flakes. For two to three minutes, stir continuously while combining tomato paste with the remaining ingredients. Depending on how hot you prefer it, change the number of chili flakes in the recipe.
Scrape up all of the golden brown bits from the bottom of the pan before adding the vodka. Put the stove on low and combine all the ingredients. Salt and heavy cream are then added. The flavor will be enhanced by the salt. The grated Parmesan cheese is then gradually added while being constantly stirred to melt the cheese. Stir continuously until thoroughly blended, then simmer it on low heat. Use a spatula to combine the spicy vodka sauce with the cooked pasta without squashing it.
Serve the warm creamy pasta with a good slice of garlic bread and fresh basil on top.