This vodka rigatoni recipe is made with a quick and simple homemade vodka sauce and is a great way to switch up your normal pasta night recipe. It's ready in under 30 minutes and is a tasty meatless meal!
- 2 tbsp olive oil
- 3 garlic cloves minced
- 28 oz. fire roasted crushed tomatoes liquid drained
- 1/2 cup milk any kind
- 1 cup half and half or heavy cream
- 1 oz. vodka
- 1/2 tsp parsley
- 1 cup parmesan cheese
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 12 oz. rigatoni pasta
- fresh basil optional, for garnish
Add oil and garlic to a dutch oven or large pot and sauté for 2 minutes or until garlic is fragrant.
Then, strain the liquid from the cans of tomatoes and add just the tomatoes, milk, half and half (or cream), and vodka to the pot and stir to combine; last, stir in the parsley, salt and red pepper flakes, place a lid on top and simmer sauce for 15 minutes.
While sauce is simmering, cook the pasta in a separate saucepan.
Once the sauce is done, slowly add in the cheese and stir until it's melted. Then, use an immersion blender to blend the sauce until it's smooth. Alternatively, you can pour the sauce into a blender and blend it up that way.
Pour sauce back into the dutch oven, then add the cooked pasta and stir to combine. Add extra parmesan cheese and/or red pepper flakes to taste.
*Can use canned fire roasted CRUSHED or DICED tomatoes
*Want to add a protein? Try Italian sausage, bacon or shrimp, or seitan for a plant-based protein
*Calories are an estimation and are per serving
Calories: 649kcal | Carbohydrates: 85g | Protein: 27g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 869mg | Potassium: 962mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1009IU | Vitamin C: 20mg | Calcium: 518mg | Iron: 4mg