Save to Pinterest The first time I made this, I was standing in my kitchen on a random Tuesday night, scrolling through my phone while waiting for water to boil, and I stumbled on that viral video of Gigi Hadid making her signature rigatoni. Something about the way she stirred that creamy red sauce with such casual confidence made me think: I can do that. Twenty minutes later, my apartment smelled like caramelized tomato paste and vodka, and I knew I'd just discovered my new go-to dinner.
I made this for my roommate after she had a brutal day at work, and watching her face light up when she took that first bite was worth more than any fancy restaurant dinner. She asked for the recipe immediately, and now it's become our unofficial comfort food—the kind of dish that says 'I'm thinking of you' without any of the pretense.
Ingredients
- Rigatoni, 400 g: The ridges catch and hold the sauce in a way that thinner pasta just can't match; don't get tempted by spaghetti here.
- Olive oil, 2 tbsp: This is your flavor foundation, so use something decent that you'd actually taste.
- Shallot, 1 small, finely chopped: Shallots bring a subtle sweetness that raw garlic alone can't deliver; they're the secret to the sauce's balance.
- Garlic, 2 cloves, minced: Fresh garlic is non-negotiable—jarred stuff will leave you disappointed.
- Red chili flakes, 1 tsp: Start here and adjust; I learned the hard way that 'spicy' is personal, and too much heat drowns out the complexity.
- Tomato paste, 60 ml: This gets caramelized, not rushed; that deep, almost burnt flavor is where the magic happens.
- Vodka, 60 ml: It's not about getting drunk—it's about how the alcohol cooks off and leaves behind this subtle richness that cream alone can't create.
- Heavy cream, 120 ml: Full-fat only; light cream will separate and leave you with a grainy mess.
- Parmesan cheese, 60 g, grated: Freshly grated makes a visible difference; pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
- Butter, 2 tbsp unsalted: Added at the very end, it gives the sauce an almost glossy, restaurant-quality finish.
- Fresh parsley, 2 tbsp chopped: Don't skip this—the fresh green brightness cuts through the richness and reminds you what you're actually eating.
- Salt and black pepper: Taste as you go; the sauce concentrates as it simmers, so you might need less salt than you think.
Instructions
- Get your pasta water ready:
- Boil salted water for the rigatoni and cook until just al dente—when you bite it, there's still a tiny bit of resistance in the center. Reserve about 120 ml of that starchy pasta water before draining; it's your secret weapon for adjusting the sauce consistency later.
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat, then add your finely chopped shallot. Let it soften for 2 to 3 minutes until it's translucent and starting to smell sweet, then add the minced garlic and chili flakes. You'll know it's ready when the whole kitchen smells spicy and alive—about 1 minute.
- Toast and caramelize the tomato paste:
- Stir in the tomato paste and let it cook in the hot oil for 2 to 3 minutes, stirring occasionally. You're looking for it to darken and deepen in color; this concentrates the flavors and removes any metallic edge.
- Add the vodka and let it dance:
- Pour in the vodka carefully—it might sizzle or steam slightly—and stir everything together. Let it simmer for 2 to 3 minutes so the alcohol cooks off and leaves behind a subtle complexity that makes people ask what your secret ingredient is.
- Cream it all together:
- Lower the heat and slowly pour in the heavy cream while stirring. Keep the heat gentle; you want the sauce to stay smooth and silky, not break or curdle. Simmer for 2 to 3 minutes until everything is unified and glossy.
- Finish with cheese and seasoning:
- Add the freshly grated Parmesan and stir until it's completely melted and incorporated. Taste it now and adjust with salt and pepper; remember, you've got pasta water to loosen things up if needed, but you can't take seasoning out.
- Bring it all together:
- Toss the drained rigatoni directly into the sauce and stir gently until every piece is coated. If the sauce clings too thickly to the pasta, add your reserved pasta water a splash at a time until you get that silky, clingy texture—not watery, just luxurious.
- The final touch:
- Stir in the butter so it melts into the sauce and gives everything an almost glossy finish. Finish with fresh chopped parsley for brightness and color.
Save to Pinterest There's something almost luxurious about watching the cream and tomato paste come together into that perfect peachy-pink color, and knowing that in five minutes you're going to have restaurant-quality pasta on your plate. That's when cooking stops being a chore and becomes something you actually look forward to.
The Spice-to-Cream Ratio
The beauty of this sauce is how the heat doesn't fight the cream—it dances with it. The chili flakes give you a lingering warmth rather than an aggressive burn, and that's because you're adding them early so they infuse the entire sauce instead of just sitting on top. I've learned that if you want it spicier, don't just dump in more flakes at the end; instead, bump up the initial amount when you're building your base. It distributes evenly and tastes so much more intentional.
Timing and Texture
This dish is all about not overthinking it. The sauce should be ready almost exactly when your pasta is, so there's barely any waiting around. Keep your heat at medium or medium-low—if your sauce is boiling aggressively, it's cooking too fast and might separate. Once you've tossed the pasta in the sauce, eat it right away; this isn't a dish that appreciates sitting around while it gets cold and thick.
Making It Your Own
The core recipe is already perfect, but there's room to play once you understand how it works. Some nights I add a handful of sautéed mushrooms or fresh spinach for vegetables; other times I'll tear in fresh basil at the very end instead of parsley. The vodka is actually pretty forgiving too—if you don't have it, a splash of white wine works fine, though the flavor won't be quite as silky.
- For a vegan version, use oat or cashew cream instead of heavy cream and nutritional yeast where the Parmesan would go, and skip the butter entirely.
- A pinch of red pepper flakes added fresh on top of each bowl lets people control their own spice level without affecting the sauce itself.
- This pairs beautifully with a chilled glass of Pinot Grigio or even sparkling water with lemon if you're keeping it light.
Save to Pinterest This recipe became my answer to 'what should we make for dinner' because it's indulgent without being complicated, and it always tastes like you know what you're doing in the kitchen. That's honestly the best kind of recipe to have in your back pocket.
Recipe Questions & Answers
- → How can I adjust the spiciness?
You can reduce or increase the amount of red chili flakes to suit your heat preference. Start small and add more gradually while cooking.
- → What is the best way to cook the rigatoni?
Cook the rigatoni in salted boiling water until al dente, then reserve some pasta water to adjust sauce consistency if needed.
- → Can I make this dish vegan?
Yes, substitute heavy cream with plant-based cream and use vegan Parmesan alternatives. Omit the butter or use a plant-based spread.
- → What wine pairs well with this meal?
A crisp Pinot Grigio or sparkling water with lemon complements the rich and spicy flavors beautifully.
- → How do I achieve a smooth sauce texture?
Simmer the sauce gently after adding heavy cream, stirring until creamy and smooth, and use reserved pasta water to loosen if needed.
- → Can I add vegetables to this dish?
Yes, adding sautéed mushrooms or spinach enriches the dish without overpowering the sauce’s flavor.