The Best Rigatoni alla Vodka

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy, rich pasta with a touch of vodka that delivers restaurant-quality flavor. This italian-inspired pasta ready in about 40 minutes pairs rigatoni, olive oil, ground beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz rigatoni, and cook for 8-10 minutes until al dente; reserve 1 cup pasta water before draining.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat, add 8 oz ground beef, and cook for 5 minutes until browned, breaking into small crumbles with a spoon.
  3. Step 3: Stir in 3 minced garlic cloves and 1/2 tsp dried oregano, cooking for 1 minute until fragrant, then add 1/4 cup vodka and simmer for 2 minutes until the alcohol evaporates.
  4. Step 4: Add 1 can (14 oz) diced tomatoes, 1/2 cup heavy cream, 1/2 tsp salt, and the drained rigatoni to the skillet, tossing to coat; add 1/4 cup reserved pasta water and cook for 2 minutes until the sauce thickens and clings to the pasta.
  5. Step 5: Stir in 1/2 cup grated Parmesan cheese until melted and smooth, then serve immediately with extra Parmesan.

Frequently asked questions

How long does The Best Rigatoni alla Vodka take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover The Best Rigatoni alla Vodka?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rigatoni from drying out.

Can I substitute ingredients in The Best Rigatoni alla Vodka?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale The Best Rigatoni alla Vodka for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with The Best Rigatoni alla Vodka?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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