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Spicy Vodka Rigatoni with Creamy Burrata

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A quick and flavorful pasta dish featuring rigatoni tossed in a spicy vodka-infused tomato sauce, topped with creamy burrata cheese for a perfect balance of heat and indulgence.

Ingredients

Scale
  • 12 ounces rigatoni pasta (penne or ziti work well too)
  • Salt (for pasta water)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup vodka (preferably Tito’s)
  • 1 can (28 ounces) crushed tomatoes (San Marzano if available)
  • 1/2 cup heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional)
  • Fresh basil leaves, torn (for garnish)
  • 1 ball (about 8 ounces) burrata cheese, fresh and chilled
  • Drizzle of good-quality olive oil
  • Freshly cracked black pepper

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion. Sauté for 4-5 minutes until softened and fragrant but not browned.
  3. Sprinkle in red pepper flakes and stir for 30 seconds to bloom their flavor.
  4. Pour in vodka carefully and let simmer for about 3 minutes to reduce and cook off alcohol.
  5. Stir in crushed tomatoes, salt, black pepper, and sugar if using. Bring to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally.
  6. Lower heat and stir in heavy cream or half-and-half. Simmer for another 3-4 minutes, stirring occasionally.
  7. Add cooked rigatoni to the sauce and toss gently to coat. If sauce is too thick, stir in reserved pasta water a few tablespoons at a time until desired consistency is reached.
  8. Serve pasta hot, topped with torn burrata pieces. Drizzle with olive oil, crack fresh black pepper over the top, and scatter torn basil leaves for garnish.

Notes

Let the vodka simmer long enough to cook off the alcohol to avoid harsh taste. Use reserved pasta water to loosen sauce as needed. Tear burrata by hand to preserve creamy texture. Adjust red pepper flakes to control spice level. For dairy-free, substitute cream with coconut cream and burrata with vegan cheese alternatives. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: spicy vodka rigatoni, creamy burrata pasta, easy pasta recipe, vodka sauce, quick dinner, spicy pasta, Italian pasta dish

Find it online: https://tempotaste.com/spicy-vodka-rigatoni-with-creamy-burrata-recipe-easy-and-flavorful/