Go Back
Close-up of Rigatoni alla Vodka Weeknight Upgrade coated in creamy pink sauce, topped with Parmesan and parsley.

Rigatoni alla Vodka Weeknight Upgrade

This recipe provides a quick method for making Rigatoni alla Vodka, featuring a simple onion soubise base.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Onion Soubise
  • 4 tbsp unsalted butter or vegan butter
  • 1 yellow onion, thinly sliced
  • 1/2 cup water
  • 1 pinch salt
For the Spicy Rigatoni Vodka
  • 2 tbsp tomato paste optional
  • 3 tbsp extra virgin olive oil
  • 28 oz whole San Marzano tomatoes, hand crushed (drain liquid first)
  • 1.5 tbsp salt more to taste
  • 2 tbsp sugar
  • 3 tbsp Calabrian chili paste more to taste
  • 3 tbsp vodka
  • 1 lb rigatoni or pipette
  • 3 tbsp unsalted butter or vegan butter
  • 0.5 cup heavy cream Use up to 1 cup, substitute with oat milk for plant-based

Equipment

  • Saucepan
  • Large skillet
  • Pot

Method
 

  1. Make the onion soubise: heat the butter in a saucepan over low heat. Add the onions and water, and season with salt. Cook for about 20 minutes over low heat, stirring occasionally, until the onions are soft and translucent. Do not let them brown. Blend the onions if you want a smoother sauce.
  2. If you want more tomato flavor, cook the tomato paste with olive oil in a large skillet over medium heat until it turns brick red. Then proceed to the next step.
  3. While the onions cook, add the olive oil, tomatoes, salt, sugar, Calabrian chili paste, and vodka to a large skillet. Heat to a boil, then lower the heat to medium-low and simmer for 15 to 20 minutes.
  4. While the sauce simmers, boil the pasta in well-salted water until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
  5. Add the onion soubise and butter to the sauce, along with the desired amount of cream, and stir until combined. Taste the sauce and add more salt, Calabrian chili paste, or cream if you want.
  6. Add the cooked pasta and 2 tablespoons of pasta water to the sauce. Toss to coat. Add more pasta water, 2 tablespoons at a time, until you reach the sauce consistency you prefer.
  7. Serve in warm bowls.

Notes

If you feel the onion amount is too high or the sauce is too wet, try reducing the starting amount of onion. You can also add half of the final onion soubise at the end of cooking and add more to taste. Start with 1/2 cup of cream, and add more after the sauce finishes simmering to adjust to your preference.