Rigatoni with Vodka Sauce

5 from 1 vote

This creamy pasta with vodka sauce is a flavorful weeknight dinner you can make in under 30 minutes.

Course 30-minute meal, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 738kcal

In a large pot of boiling water, cook the pasta according to package instructions.
Meanwhile, heat the olive oil in a large stainless steel skillet, pot, or Dutch oven over medium-high heat. Add the pancetta and sauté for about 3 to 4 minutes, just until the pancetta is cooked.
Add the onion, garlic, red pepper flakes, and oregano. Stir and sauté for about 2 minutes, just until the onions and garlic are soft and fragrant.
Reduce the heat to medium-low. Pour in the vodka and cook until the vodka is reduced by half, about 3 to 5 minutes.
Add the tomatoes and tomato paste, and stir to combine. Cook for about 10 minutes to thicken the sauce, using a wooden spoon to crush and break down the whole tomatoes as they cook.
Season with salt and pepper. Reduce the heat to low, then add the cream and parmesan cheese, stir, and cook for 1 to 2 minutes, until the cheese is blended into the sauce.
Add the cooked pasta and stir to coat the pasta with the sauce.
Sprinkle each serving with a little chopped fresh parsley and/or basil and additional grated parmesan cheese.

Makes approximately 4 to 5 servings.

Storage: allow the pasta to cool, then store in an airtight container in the refrigerator for up to 4 or 5 days.