Creamy Vodka Pasta
This Creamy Vodka Pasta features perfectly cooked rigatoni coated in a rich, velvety tomato vodka sauce. Made with sautéed shallots, garlic, a hint of spice from red pepper flakes, and finished with creamy heavy cream, this pasta is topped with a drizzle of olive oil, burrata cheese, and extra seasonings for a final touch of luxury. It’s a cozy, indulgent dish that’s easy to make and perfect for a weeknight dinner or a special treat.
Why You’ll Love It:
This pasta is a dream for creamy pasta lovers! The vodka sauce balances a subtle tang with rich, smooth cream, creating an irresistible coating for every bite of rigatoni. Adding burrata on top elevates this dish to the next level, with its soft, gooey center that melts beautifully into the sauce. The spice from red pepper flakes adds a gentle kick, and the extra drizzle of olive oil with fresh cracked pepper makes it feel like restaurant-quality comfort food. Whether you’re looking for a simple yet impressive meal or a comforting indulgence, this pasta is bound to become a favorite.
This Creamy Vodka Pasta is the ultimate cozy meal, combining the richness of a tomato and cream sauce with a dash of vodka to enhance the flavors. The rigatoni is cooked to perfection, then coated in a smooth, spicy, and slightly tangy sauce that feels indulgent yet balanced. Topped with creamy burrata, a drizzle of olive oil, and a sprinkle of red pepper flakes, this dish is simple enough for a weeknight but sophisticated enough to impress at any gathering. Prepare to savor every bite of this elevated comfort classic!
- olive oil (cooking and drizzling)
- 1 large shallot (1-2 based on personal preference and size)
- 6 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 shot vodka
- 1 tsp red pepper flakes (more or less based on personal spice preference)
- 1 cup heavy cream
- black pepper
- 1/2 cup parmesan cheese
- 8 oz rigatoni pasta
- salt (pasta water and seasoning)
- burrata cheese (topping)
Cook the Pasta: Bring a large pot of water to a boil and heavily salt it. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set aside.
Start the Sauce: In a large skillet or saucepan, drizzle olive oil over medium heat. Add the finely diced shallots and minced garlic, and sauté until fragrant and softened, about 3-4 minutes.
Add Tomato Paste & Spices: Stir in the red pepper flakes and tomato paste, cooking until the tomato paste deepens in color and the mixture is well combined, about 2-3 minutes.
Add the Vodka: Pour in the vodka and let it cook down, stirring to incorporate, until the alcohol has mostly evaporated and the sauce is slightly reduced.
Add Cream: Lower the heat slightly, pour in the heavy cream, and stir well until the sauce becomes creamy and smooth. Season with black pepper to taste.
Combine with Pasta: Add the cooked rigatoni to the sauce along with the grated Parmesan. Pour in a bit of the reserved pasta water and stir continuously until the sauce thickens and coats the pasta, adding more pasta water as needed until you reach a creamy, emulsified consistency.
Plate and Garnish: Plate the creamy vodka pasta, then top each serving with a generous portion of burrata. Drizzle the burrata with olive oil, and sprinkle with extra black pepper, salt, and red pepper flakes for a touch of heat.
