Rigatoni with Spicy Tomato-Vodka Sauce

Rigatoni with Spicy Tomato-Vodka Sauce
Photo by Scott Phillips


  • ½ cup freshly grated Parmigiano Reggiano
  • 3 Tbs. heavy cream
  • 2 cloves garlic, minced
  • ¾ lb. rigatoni (about 4 cups)
  • 2 Tbs. extra-virgin olive oil
  • 1 28-oz. can diced tomatoes
  • ¾ tsp. crushed red pepper flakes; more to taste
  • + 4 more ingredients
    • ¼ cup chopped fresh flat-leaf parsley
    • ½ tsp. kosher salt
    • ½ tsp. freshly ground black pepper
    • 3 Tbs. vodka

Bring a large pot of well-salted water to a boil. Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then red...

View full recipe at Fine Cooking


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