Rigatoni tubes soak up a luscious pink vodka sauce made from crushed tomatoes, cream, and a splash of vodka that brightens every bite. This one-pot version skips the multiple pans and delivers the same rich, restaurant-worthy dish with minimal cleanup.
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The workhorse for one-pot cooking. Browns proteins beautifully, holds heat for slow simmers, oven-safe to 260 °C.
Won't scratch enamel coatings. Solid wood handles transfer less heat than metal — won't burn your hand on long cooks.
Pre-shredded cheese has anti-clumping coating that makes sauces grainy. Fresh-grated parmesan integrates into pasta sauces silkily.
Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes and cook until fragrant.
Pour in the vodka and let it simmer until reduced by half.
Add the crushed tomatoes and 500 ml (2 cups) of water. Bring to a boil, then add the rigatoni.
Cook the pasta, stirring frequently, until al dente and the sauce has thickened.
Stir in the heavy cream and Parmesan. Toss until the sauce is smooth and glossy.
Serve topped with extra Parmesan and a pinch of red pepper flakes.
Heirloom-quality. Even heat distribution, lifetime warranty, oven-to-table presentation. The forever-purchase pot.
Pressure-cook one-pot recipes 70% faster. The 6-quart fits most recipes; the 7-in-1 covers pressure, slow, rice, and steam modes.
The cook's-most-used tool. Cushioned non-slip grip, locking head, dishwasher safe. Once you upgrade you don't go back.
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