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