⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 25 minutes

This is my go-to bowl when I want pasta that feels a little special without being fussy. The sauce is silky and tomato-rich with just enough vodka bite to keep it bright, and a spoonful of burrata (or ricotta) melts into the warm rigatoni and turns the whole thing into something you want to eat slowly.

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Rigatoni coated in creamy vodka sauce, finished with a dollop of burrata, fresh basil, and red pepper flakes.

Vodka sauce is one of those weeknight staples that tastes restaurant-level when you build the base correctly. I start with tomato paste and let it cook in olive oil and butter until it turns a shade darker and smells sweet. That step matters more than people think. It takes the raw edge off the tomato and gives the sauce a deeper, rounder flavor before you ever add cream.

The vodka doesn’t make the sauce boozy, but it does change the texture and the way the tomato tastes. When it hits the pan, I give it a minute to cook down, then add crushed tomatoes and simmer until the sauce thickens slightly. From there, cream goes in at the end so it stays smooth and doesn’t separate, and Parmesan pulls everything together and adds that savory backbone.

Rigatoni is ideal here because it traps sauce inside the tubes and holds up to a thicker, creamy coating. I always reserve pasta water and use it intentionally, not just as an emergency fix. A small splash helps the sauce cling and keeps the pasta glossy. Then I finish with basil and red pepper flakes, and I like a cool, creamy dollop of burrata or ricotta right on top so each bite shifts between silky and bright.

🍽️ Servings: 4 • 🔥 Calories/Serving: 690 • 💪 Protein/Serving: 18g

Ingredients

1 lb rigatoni
1 tbsp kosher salt (for pasta water)
2 tbsp olive oil
2 tbsp unsalted butter
1 small shallot, finely chopped (or 1/2 small yellow onion)
3 garlic cloves, finely chopped
3 tbsp tomato paste
1/2 tsp red pepper flakes, plus more to finish
1/2 cup vodka
1 (28 oz) can crushed tomatoes
1/2 cup heavy cream
1/2 cup finely grated Parmesan, plus more to finish
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
4 oz burrata (or 3/4 cup whole-milk ricotta)
1/3 cup fresh basil, thinly sliced

Steps

Step 1

Bring a large pot of water to a boil and salt it well, then cook the rigatoni until just al dente; reserve 1 cup pasta water and drain.

Step 2

While the pasta cooks, warm the olive oil and butter in a large skillet over medium heat, then sauté the shallot until soft and translucent, about 3–4 minutes.

Step 3

Add the garlic, tomato paste, and red pepper flakes and cook for 1–2 minutes, stirring constantly, until the paste darkens slightly and smells sweet.

Step 4

Pour in the vodka and simmer for 1–2 minutes, scraping the pan, until it reduces by about half.

Step 5

Stir in the crushed tomatoes, salt, and pepper, then simmer 8–10 minutes until the sauce thickens a bit and loses its raw tomato edge.

Step 6

Lower the heat and stir in the heavy cream until smooth, then add the Parmesan and stir until melted and glossy.

Step 7

Add the drained rigatoni and toss well, loosening with splashes of reserved pasta water until the sauce coats every piece.

Step 8

Serve with a dollop of burrata or ricotta, a shower of basil, extra Parmesan, and a pinch of red pepper flakes.

Make it your own!

🍅 Make It Extra Tomato-Forward
Add 1–2 tbsp more tomato paste and let it caramelize a little longer for a deeper, slightly sweeter sauce.
🧄 Add More Aromatics
Sauté 1/2 tsp dried oregano with the garlic, or finish with a little lemon zest for a cleaner, brighter top note.
🥬 Work in Greens
Wilt 3 cups baby spinach into the sauce right before adding the pasta, or stir in chopped arugula off the heat for a peppery finish.
🧀 Swap the Topping
Burrata is luscious, but ricotta is more practical and still creamy; for a sharper finish, use torn fresh mozzarella plus extra Parmesan.