Best Vodka Rigatoni Recipes

VODKA RIGATONI

Steps:

• Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
• Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
• Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
• Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

RIGATONI WITH EASY VODKA SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
• Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
• Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
• Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
• Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.

RIGATONI ALA VODKA

Steps:

• In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
• Add tomato sauce, salt, red pepper, black pepper, and basil.
• Cook over medium heat, stirring occasionally, until thoroughly heated.
• Add heavy cream and vodka. Stir to mix and cook for a few minutes.
• Boil rigatoni according to package instructions (do not overcook).
• In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
• Serve immediately.

CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE

Steps:

• Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
• Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
• Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

RIGATONI PIE ALLA VODKA

Steps:

• Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
• Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
• Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
• Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.

RIGATONI WITH VODKA SAUCE

Steps:

• Saute onions and garlic in olive oil over medium heat until soft and translucent in a large skillet or pot.
• Stir in the spaghetti sauce and vodka and simmer over medium low heat until sauce reduces, about 15 minutes.
• Stir heavy cream into the sauce and simmer over low heat until completely heated though.
• Add the cooked pasta to the sauce, tossing to coat well. Top with parmesean cheese.

VODKA RIGATONI

Steps:

• Heat oil in a heavy large skillet over medium heat.
• Add shallots and crushed red pepper.
• Sauté until shallots are translucent, about 5 minutes.
• Add vodka and carefully ignite with a long match to burn off alcohol.
• Simmer 2 minutes or until flames subside, shaking pan continuously.
• Increase heat to high, add whipping cream, and boil 3 minutes or until mixture thickens.
• Add tomato sauce and boil 2-3 minutes or until mixture thickens and coats the back of the spoon.
• (sauce can be made a day ahead and chilled).
• Cook rigatoni in salted water until tender, but still firm to bite-do not overcook.
• Before straining, set aside 1/4 cup of the salted cooking water.
• Drain pasta and return to pot.
• Add prepared sauce, prosciutto, 1/3 cup asiago cheese, parsley, and basil.
• Toss to mix.
• Add the 1/4 cup reserved cooking water if mixture is too dry.
• Season to taste with pepper.
• Transfer to large bowl.
• Sprinkle with remaining asiago cheese and serve.

SPICY RIGATONI ALLA VODKA

Steps:

• Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
• In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
• Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.

GRILLED SALMON WITH RIGATONI AND VODKA MARINARA SAUCE RECIPE - (4.6/5)

Steps:

• Pre-heat grill making sure to coat the grates with a good high temperature cooking spray. Start the water for the pasta adding a pinch of sea salt Prepare the salmon by first removing the skin. Lightly brush with olive oil and then add a bit of salt, pepper, grill seasonings and if desired a dusting of cayenne pepper. Chop garlic cloves and add ~ 1/4 cup olive oil to a sauce pan. Cook with medium heat for a couple of minutes. Add the vodka cream sauce and stir gently. Depending on your tastes, you may thin the sauce a bit using chicken broth or water. Also, for a more tangy twist, add a small can of Hunt's diced tomatoes. Turn down the heat to low and allow the sauce to simmer. Add pasta to boiling water (for about 12 minutes) and then add the salmon to the grill. Grill the salmon for about 4 minutes on each side. Don't worry if it is medium rare, you will be breaking up the salmon and adding it to the sauce for the last couple of minutes. Gently add sizable chunks of salmon into the sauce. Also, add the chopped or shredded basil leaves. Swirl the sauce around to mix the ingredients but not break up the salmon. Drain the pasta when ready and then scoop the freshly prepared salmon and marinara sauce on top. Sprinkle with parmesan cheese, a few chopped basil leaves and you're all set. Serve with a chilled bottle of Kung Fu Girl Reisling or Muir Wood oaked Chardonnay. :) Tidbits: This recipe is based on a wonderful dish from New York's Little Italy. Adding the diced tomatoes gives the sauce a wonderfully tangy flavor and also serves to thin the sauce a bit.

CARBONE SPICY RIGATONI VODKA

Steps:

• cook butter, onions, water, salt over low heat approx 15 minutes until very soft
• add tomatoes, sugar, tbsp salt, olive oil, chili paste, vodka, cream, boil and simmer 15 minutes
• boil pasta, reserve 1 cup pasta liquid
• toss etc

RIGATONI ALLA VODKA

Steps:

• 1. Add olive oil and bacon to a large sauce pan and warm over medium heat. Stir in garlic and red pepper flakes and cook one minute, taking care not to brown garlic. 2. Add tomatoes, salt and pepper to saucepan. Cook uncovered over medium heat, stirring occasionally, until sauce is reduced to 2 cups. Add vodka and continue cooking for 2 more minutes. 3. Reduce heat to low and simmer for 5 minutes. Stir in mascarpone cheese and bacon until well combined. Add fresh basil and remove from heat. 4. Toss sauce with pasta and serve with parmesan cheese. *Bacon may be omitted for a vegetarian sauce. **Additional crushed red pepper flakes may be added for a spicier sauce. ***If fresh basil isn't available, omit as dried basil will not taste the same in this dish.

RIGATONI WITH EASY VODKA SAUCE

Steps:

• 1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
• 2. Peel and finely chop 1 onion.
• 3. Firmly smash 4 garlic cloves with the flat side of a chef's knife and remove peel.
• 4. Grate 4 oz. Parmesan on the smallest holes of the box grater.
• 5. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes.
• 6. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5-7 minutes.
• 7. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
• 8. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won't break when you add it to the pot).
• 9. Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
• 10. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
• 11. Using a spider, transfer rigatoni to Dutch oven along with any water that's piggybacking on the pasta.
• 12. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
• 13. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

RIGATONI WITH EASY VODKA SAUCE RECIPE

Steps:

• Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep. Peel and finely chop 1 onion. Firmly smash 4 garlic cloves with the flat side of a chef's knife and remove peel. Grate 4 oz. Parmesan on the smallest holes of the box grater. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5-7 minutes. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won't break when you add it to the pot). Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low. Using a spider, transfer rigatoni to Dutch oven along with any water that's piggybacking on the pasta. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

VODKA RIGATONI

Steps:

• Cook pasta according to package. Heat olive oil in pan. Dice and sautee onion over medium heat until golden. Add diced procuittio, brown for 3 - 5 minutes. Add tomatoes and juices, crushed pepper, salt and pepper. Heat thoroughly. Add cream, adding it slowly, the entire pint doesn't need to be used. Add vodka and basil. Heat through. Add cooked pasta. Sprinkle with cheese, to taste.

RIGATONI WITH TOMATOES AND VODKA

Steps:

• 1. Melt butter in saucepan over medium-high heat. Add onions, garlic, italian seasonings and sauté until onion is translucent, about 4 min. 2. Add tomatoes, reserved juices and prosciutto and simmer 10 min, stirring occasionally. 3. Add vodka and simmer 5 min. 4. Add cream and 1/2 c parmesan. Simmer until sauce thickens slights, about 4 minutes. 5. Add rigatoni and stir until sauce coats pasta. Season with salt and pepper. 6. Serve, passing remaining 1/2c parm around.

BETTYO'S RIGATONI ALA VODKA

Steps:

• In a skillet saute butter and finely chopped garlic and scallions (use the whole scallion) until tender.
• Remove from heat.
• Ignite and let vodka cook down, (flame will go out).
• In a sauce pot add tomato sauce, half and half, pecarino romano, basil, and garlic powder.
• Then add vodka and chopped scallion and garlic butter mixture into the sauce.
• Cook over medium heat, stirring.
• Pour over cooked rigatoni.
• Garnish with fresh parsley.
• I recommend pouring the sauce over each individual dish it goes further.

RIGATONI A LA VODKA

Steps:

• Saute proscuito garlic onion and red pepper flakes in butter and olive oil until garlic is light gold and onions soften.
• Add tomatoes, vodka, green peas and season with salt black pepper and basil bring to a simmer and cook for 10 minutes stirring occasionally.
• Add heavy cream and pecorino cheese and stir to blend.
• Cook through for 2 minutes.
• Serve over cooked pasta with grated cheese.

RIGATONI WITH VODKA-TOMATO SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add shallots and crushed red pepper.
• Saute until shallots are translucent, about 5 minutes.
• Add vodka and ignite with long match.
• Simmer until flames subside, shaking pan occasionally, about 2 minutes.
• Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.
• Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
• (Can be made 1 day ahead; chill).
• Cook pasta in pot of boiling water until tender but still firm to bite.
• Drain; reserve 1/4 cup cooking liquid.
• Bring sauce to simmer.
• Add pasta, prosciutto, 1/3 cup cheese, parsley, and basil to skillet and toss to coat.
• Add reserved pasta cooking liquid if mixture is too dry.
• Season to taste with pepper.
• Transfer to large bowl.
• Sprinkle with remaining 1/2 cup cheese and serve.

VODKA SAUCE RIGATONI

Steps:

• Simmer marinara and vodka for 20 minutes; stir in cream and heat through; remove from heat and add cheese, salt and pepper; add to pasta and mix; top with cheese

RIGATONI ALLA VODKA ARRABIATA

Steps:

• Bring water to boil in large pot.
• Empty Classico sauce into saucepan and heat on low.
• Add Vodka to the sauce at your discretion.
• Add heavy cream while stirring until sauce is orange in color.
• Allow sauce to reduce while stirring occasionally. In the meantime, sautee onion in pan with a liberal amount of olive oil over medium heat. When onions begin to turn pinkish in color or lose their redness
• turn off heat and mix in the basil.
• Add basil/onion mix to the sauce along with salt, black pepper and
• cayenne pepper and allow to continue cooking on lowest heat stirring occasionally.
• When water is at a rolling boil, add Rigatoni and cook until firm, stirring occasionally.
• Turn the heat for the sauce off, taste the sauce. If the sauce tastes a little bitter add sugar, if it isn't spicy enough add more red or cayenne pepper to your liking. I am a spice addict so I have toned the spiciness of this recipe down a bit.
• When pasta is cooked, strain it and place in large bowl and stir in some olive oil to prevent the pasta from sticking together. Serve sauce over pasta with freshly grated Parmigiano Reggiano or Asiago cheese.