This simple vodka pasta recipe delivers restaurant-quality flavor with minimal effort and cleanup. It’s perfect for weeknight dinners when you crave something delicious but don’t want to spend hours in the kitchen. This method relies on one key ingredient: a pre-made three-ingredient tomato sauce. Having this sauce readily available opens up a world of quick and easy dinner possibilities.
This vodka pasta recipe utilizes a few key ingredients for optimal flavor and texture. Bronze-cut rigatoni pasta has a rough, chalky surface that clings to the sauce beautifully. Whole dried Calabrian chilies provide a vibrant heat, although red pepper flakes can be substituted. A sprig of fresh rosemary adds a unique herbaceous note that balances the richness of the sauce.
First, prepare the Calabrian chilies. Slice off the tops, cut them in half lengthwise, and remove the seeds. Then, chop the chilies into thin strips. Adjust the amount of chili to your preferred spice level. Next, finely mince a generous handful of fresh parsley.
Chopped Calabrian chilies and minced parsley
Bring about 3 liters of water to a rolling boil and add 30 grams of salt. This creates a 1% salt solution, which seasons the pasta from the inside out. Add a pound of dried rigatoni to the boiling water and set a timer for 10 minutes.
While the pasta cooks, set up your workstation with all the ingredients within easy reach. Place a large skillet over medium-low heat and add the pre-made three-ingredient tomato sauce. Let it warm for about a minute. Add a pinch of dried oregano to the sauce.
Tomato sauce simmering in a skillet with oregano
Next, add the chopped Calabrian chilies, 120 milliliters of light cream, and 50 milliliters of vodka to the sauce. Stir to combine and add the whole sprig of rosemary. Let the sauce simmer for 10 minutes.
When the pasta timer goes off, remove the pasta from the heat. It should still be slightly firm, as it will finish cooking in the sauce. This is a crucial step for achieving perfectly cooked pasta.
Rigatoni pasta in a colander
After the sauce has simmered for 10 minutes, remove the rosemary sprig. Stir in half of the 50 grams of grated Parmigiano-Reggiano cheese. Add the partially cooked rigatoni to the sauce and stir vigorously to coat the pasta evenly. If needed, add a splash of starchy pasta water to help thicken the sauce.
Add the remaining Parmigiano-Reggiano cheese. Before adding the parsley, taste the sauce and adjust the seasoning with salt and pepper as needed. This step is essential for ensuring the flavors are balanced. Stir in the minced parsley.
Vodka pasta with parsley
Serve the pasta in a large bowl and garnish with a final sprinkle of Parmigiano-Reggiano. This easy vodka pasta recipe is a quick and satisfying meal that’s sure to impress.
