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Creamy vodka sauce pasta in a white ceramic bowl on marble with fresh basil

Creamy Vodka Sauce Pasta

A restaurant-worthy rigatoni coated in a silky, rosy vodka sauce made with San Marzano tomatoes, heavy cream, and caramelized tomato paste.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 12 oz rigatoni or penne
  • 28 oz crushed San Marzano tomatoes 1 can
  • 3/4 cup heavy cream
  • 1/3 cup vodka
  • 1 medium shallot finely diced
  • 5 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 cup freshly grated Parmesan
  • salt and black pepper to taste
  • fresh basil for serving

Method
 

  1. Heat butter and olive oil in a large skillet over medium heat. Saute shallot for 3 to 4 minutes until softened. Add garlic and red pepper flakes and cook 1 minute.
  2. Add tomato paste and stir for 2 minutes until it turns deep brick red and begins to stick slightly to the pan.
  3. Pour in vodka and cook for 3 to 4 minutes until alcohol cooks off. Add crushed tomatoes, season with salt and pepper, and simmer for 12 to 15 minutes until thickened.
  4. Reduce heat to low. Stir in heavy cream and simmer gently for 3 to 4 minutes until the sauce is a deep rose color. Do not boil.
  5. Cook pasta until 1 minute shy of al dente. Reserve 1/2 cup pasta water, drain, and toss pasta in the sauce over medium-low heat for 1 to 2 minutes. Stir in Parmesan.
  6. Serve immediately topped with torn fresh basil and extra Parmesan.

Notes

Cook the tomato paste until it turns dark brick red for maximum depth of flavor. Let the vodka cook for at least 3 to 4 minutes before adding tomatoes. Never boil the sauce after adding heavy cream as it will cause it to break. Finish pasta directly in the sauce for best coating.