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Spicy Vodka Rigatoni Recipe with Creamy Burrata

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A quick and easy spicy vodka rigatoni pasta topped with creamy burrata cheese, perfect for a comforting yet exciting weeknight dinner.

Ingredients

Scale
  • 12 ounces dried rigatoni pasta
  • 2 tablespoons extra virgin olive oil
  • 3 large garlic cloves, minced
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1/4 cup vodka (60 ml)
  • 1 can (28 ounces / 800 grams) canned crushed tomatoes
  • 1/2 cup heavy cream (120 ml)
  • Salt to taste (preferably kosher salt)
  • A handful of fresh basil leaves, roughly torn
  • 8 ounces fresh burrata cheese
  • Optional: grated Parmesan for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt to the water. Cook 12 ounces (340 grams) of rigatoni until al dente, usually around 11-13 minutes. Stir occasionally to prevent sticking.
  2. While pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and 1 teaspoon of red chili flakes. Sauté gently for about 1 minute, watching carefully so garlic doesn’t burn.
  3. Pour in 1/4 cup (60 ml) vodka carefully; it might flame briefly. Let it simmer for 2-3 minutes to cook off the alcohol and infuse the oil and spices.
  4. Add 28 ounces (800 grams) canned crushed tomatoes. Stir well and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally to thicken the sauce and deepen flavor.
  5. Reduce heat to low and stir in 1/2 cup (120 ml) heavy cream. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
  6. Drain the rigatoni, reserving about 1/2 cup of pasta water. Add the pasta directly to the sauce and toss to coat evenly. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
  7. Tear a handful of fresh basil leaves and stir them into the pasta.
  8. Serve immediately, topping each portion with a generous spoonful of fresh burrata cheese.

Notes

Keep the heat moderate when sautéing garlic to avoid bitterness. Let burrata sit at room temperature for 15 minutes before serving to enhance creaminess. Use reserved pasta water to adjust sauce consistency. The vodka cooks off leaving a subtle tang without boozy flavor. Adjust chili flakes to control spice level. For gluten-free, substitute rigatoni with gluten-free pasta; for dairy-free, use coconut cream and vegan cheese alternatives.

Nutrition

Keywords: spicy vodka rigatoni, creamy burrata, pasta recipe, quick dinner, weeknight meal, Italian pasta, vodka sauce

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