The Best Rigatoni alla Vodka

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy, rich pasta with a touch of vodka that delivers restaurant-quality flavor in under 30 minutes. 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.

★ 3.8 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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.

Equipment for this recipe

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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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