Spicy Vodka Rigatoni Recipe: Burrata and Chili Flakes

Vodka sauce had its moment a few years ago and then never really went away, because a good one is genuinely hard to beat. The vodka sharpens the tomato flavor and helps emulsify the cream into a silky, blush-colored sauce that clings to every ridge of the rigatoni.

Ingredients · Servings 4

1 lb rigatoni
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup vodka
1 can (28 ounces) San Marzano tomatoes, crushed by hand
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup heavy cream
1/2 cup freshly grated Parmesan
2 balls fresh burrata (4 ounces each)
Fresh basil leaves for serving
Flaky sea salt
Extra-virgin olive oil for finishing

Method · 35 min

Cook the rigatoni in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook 1 minute until fragrant — do not let the garlic brown.
Carefully pour in the vodka. It may flame briefly. Cook until the vodka has reduced by about half, about 2 minutes.
Add the crushed tomatoes, salt, and pepper. Simmer 15 minutes, stirring occasionally, until the sauce has thickened.
Stir in the heavy cream and Parmesan. Cook 2 minutes until the sauce is smooth and turns that signature pink-orange color.
Add the drained pasta to the sauce with 1/4 cup of pasta water. Toss vigorously over medium heat until the sauce clings to every piece, adding more pasta water if needed.
Divide among bowls. Top each with a ball of burrata, torn open slightly. Finish with fresh basil, flaky salt, and a generous drizzle of olive oil.

Use San Marzano tomatoes if you can find them. They are sweeter and less acidic than standard canned tomatoes, which matters in a sauce this simple. Cook the garlic and red pepper flakes for just a minute before adding the vodka. Stand back when you pour it in because it may flame briefly. Simmer the sauce for a full 15 minutes to cook off the alcohol. This is a 30-minute dinner that feels like a date night. It reheats well the next day, though you will want fresh burrata for the leftovers.

Cook the Garlic Without Browning It

Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook for 1 minute until fragrant. Do not let the garlic brown. Browned garlic turns bitter and will ruin the delicate flavor of the vodka sauce.

Add the Vodka and Let It Reduce

Carefully pour in the vodka. It may flame briefly. Cook until the vodka has reduced by about half, about 2 minutes. The vodka releases compounds in the tomatoes that are alcohol-soluble, creating a more complex-tasting sauce. Don’t skip this step.

Finish with Burrata on Top

Add the crushed tomatoes, salt, and pepper. Simmer for 15 minutes until the sauce thickens. Stir in the heavy cream and Parmesan. Cook for 2 minutes until smooth and pink-orange. Add the drained pasta with pasta water. Toss vigorously until the sauce sticks to every piece. Divide among bowls. Top each with a ball of burrata, torn open slightly. Finish with fresh basil, flaky salt, and olive oil.