About the Recipe
This creamy spicy vodka rigatoni is the ultimate comfort food. Rich tomato paste, double cream, and Parmesan create a luscious sauce that's lifted by fresh basil, smoky paprika, and a hint of heat, making it perfect for cosy dinners and sharing with friends.
Ingredients
500g rigatoni
3 shallots, finely diced
5 garlic cloves, minced
2 tbsp olive oil
3 tbsp tomato paste
1 tbsp vodka
200ml double cream
75g Parmesan, finely grated, plus extra to serve
1 handful fresh basil leaves, roughly chopped
1-2 tsp chilli flakes (adjust to taste)
2 tsp smoked paprika
1 tsp freshly ground black pepper
1 tsp salt (for the pasta water)
1 cup reserved pasta water
Instructions
Step 1
Finely dice the shallots and mince the garlic.
Step 2
Bring a large pot of water to the boil and season with 1 teaspoon of salt. Add the rigatoni and cook for 12-14 minutes, or until al dente. Before draining, reserve 1 cup of the pasta cooking water.
Step 3
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the shallots and garlic and sauté for 2-3 minutes, until softened and fragrant.
Step 4
Stir in the tomato paste and smoked paprika. Cook for 1 minute, stirring frequently, until the tomato paste darkens slightly and becomes fragrant.
Step 5
Add the vodka and cook for 30 seconds. Pour in the double cream, then add the Parmesan, basil, black pepper, and chilli flakes. Stir until smooth and combined.
Step 6
Gradually add the reserved pasta water, a splash at a time, until the sauce reaches a silky, coating consistency. Simmer gently for 2 minutes.
Step 7
Add the drained rigatoni and toss until every piece is coated in the sauce. Serve immediately with extra Parmesan and fresh basil on top.
Note: If the sauce thickens too much as it sits, loosen it with an extra splash of pasta water just before serving.