Spicy Rigatoni alla Vodka with Sun-Dried Tomatoes

by Anna Chwistek

Spicy rigatoni alla vodka with sun-dried tomatoes and roasted bell peppers. Who knew that some onion, garlic, tomatoes and cream could create so much flavor in so little time? All pureed into a creamy vodka sauce that’s vibrant, cheesy, a little boozy flavored, super easy and extremely delicious. 

Spicy rigatoni alla vodka

But what makes this sauce so irresistible? First the sun-dried tomatoes add a deep layer of flavor, they really make the sauce so good and packed with more flavor than any standard tomato sauce. And than the vodka,  yes! It’s such a game changer. It helps to balance out the sweetness of the tomatoes, and gives the sauce a boost and intensifies the aroma. Silky, smooth, velvety and creamy.
Let me guide you through the recipe with this step-by-step VIDEO.

Spicy rigatoni alla vodka

Recipe Video

Spicy Rigatoni alla Vodka

Yield: serves 2

Spicy Rigatoni alla Vodka with Sun-Dried Tomatoes

Spicy rigatoni alla vodka
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 250 g/9 oz rigatoni
  • 3 tbsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 can (400 ml/14 oz) crushed tomatoes, like San Marzano tomatoes
  • 4 tbsp tomato paste
  • 1/2 cup/100 ml vodka
  • 100 g/3.5 oz sun-dried tomatoes
  • 1 small jar (290 g/10 oz) roasted bell peppers, drained
  • 1/2 cup/100 ml heavy cream
  • 30 g freshly grated parmesan, plus more for serving
  • sea salt + black pepper
  • 1 tsp red pepper flakes, or more to taste
  • 1 tbsp chopped fresh thyme leaves

Instructions

    1. Get all the prep done before you start cooking: mince the garlic and finely chop the shallots. 
    2. Bring a large pot of generous salted water to a boil. Cook the rigatoni until al dente according to the package directions. Drain, reserving 1/2 cup of the cooking water.
    3. While the pasta cooks, prepare the sauce. Heat the oil in a large pot over medium heat. Add the shallots and garlic, cook until soft, about 3 minutes. Add vodka to deglaze the pan and stir to incorporate, simmer for 2 minutes. Stir in the crushed tomatoes, tomato paste and about 1/4 cup of the pasta cooking water. Season with salt and pepper. Reduce the heat to low and simmer for 15 minutes.
    4. Stir in the sun-dried tomatoes, roasted peppers, cream, chili flakes and thyme, cook 3 minutes more.
    5. Remove from heat. Mix the sauce with an immersion blender until smooth. Add rigatoni and parmesan to the sauce, toss to combine. Adjust salt and pepper. If needed, add a splash of the pasta cooking water to thin the sauce.
    6. Divide pasta among bowls. Top with remaining parmesan cheese and chili flakes, if desired. Enjoy!

Notes

Calories Per Serving: 531 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Pasta | Rice | Barley
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8 comments

  • I made this for Valentine’s Day yesterday and it was perfect! Absolutely delicious!

    Reply

  • When you say one can of tomatoes how many ounces and also how many ounces for the jar of roasted red peppers. Thank you very much

    Reply

    • Hi Grace, it’s a 13.5 oz can of tomatoes and a small jar (10 oz) roasted bell peppers. Thanks for your feedback, I’ll add the measurements to the list. Hope you’ll love the recipe. Happy cooking!

      Reply

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