This rigatoni alla vodka is rich, creamy, and topped with burrata for an extra-indulgent touch. It’s the perfect recipe to have in your back pocket when you’re in your 20s and learning to cook: impressive enough for a date night but easy enough for a weeknight. The key is cooking down the tomato paste for depth and using pasta water to bring the sauce together — no fancy techniques required. It’s a simple, satisfying meal that proves homemade is always worth it.
Quick Info
⏱️ 35 min • 🍽️ 2 servings • ⭐ 95%
Nutrition
1044 cal • 45g protein • 54g carbs • 71g fat
Tags
[Easy] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [Meal]
Ingredients
- ½ pound uncooked rigatoni
- 2 tablespoons olive oil
- 1 small shallot, minced
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 3 tablespoons vodka
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese, divided
- 2 (2-ounce) balls burrata cheese, for serving
- Fresh basil, for serving
Instructions Preview
- Bring a large pot of heavily salted water …
- While the pasta cooks, heat the oil in a l…
- Add the tomato paste to the shallot mixtur…
…and 6 more steps
Recipe by: Ivanna Lopez Guajardo, Kelly Paige • From: Tasty
