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Obsessed with Vodka Pasta (Without the Vodka)

A rich, creamy pasta dish that captures all the decadence of classic vodka pasta without the alcohol. This recipe combines the tanginess of tomato paste with the velvety texture of heavy cream, creating an indulgent sauce that perfectly coats each piece of rigatoni.  
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main-course
Cuisine: Italian-American
Calories: 970
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 3 tsp minced garlic
  • 2/3 cup tomato paste
  • 2 tbsp hot pepper paste
  • 1 1/2 cup heavy cream
  • 3 tsp dried basil
  • 3 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 3/4 tsp black pepper
  • Salt to taste
  • 1 cup parmesan cheese
  • 1/4 cup pecorino romano cheese
  • 1 lb box rigatoni
  • 3 tbsp butter
  • 1/4 cup pasta water

Method
 

  1. Prepare the pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni according to package instructions until al dente. Remember to reserve 1/4 cup of pasta water before draining.
  2. Make the sauce base: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Add tomato paste and hot pepper paste, stirring continuously for 2-3 minutes until slightly darkened and caramelized.
  3. Create the creamy sauce: Reduce heat to medium-low and slowly pour in the heavy cream while stirring constantly to create a smooth sauce. Add dried basil, red pepper flakes, Italian seasoning, black pepper, and salt. Simmer for 5 minutes, allowing the flavors to meld together.
  4. Incorporate the cheese: Gradually add the parmesan and pecorino romano cheeses to the sauce, stirring until completely melted and the sauce is smooth and velvety.
  5. Combine pasta and sauce: Add the cooked rigatoni to the sauce along with butter and reserved pasta water. Toss thoroughly until each piece of pasta is well-coated with the creamy sauce. The starchy pasta water and butter will help the sauce cling to the pasta.
  6. Finish and serve: Allow the pasta to cook in the sauce for another 1-2 minutes. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional cheese if desired.

Notes

  • Traditional vodka sauce uses vodka to enhance flavors and release compounds in the tomatoes that are alcohol-soluble. This alcohol-free version compensates with hot pepper paste and ample seasonings. For the best flavor, use freshly grated cheese rather than pre-packaged. Rigatoni is ideal because its ridges and tube shape hold the sauce well, but penne or other tubular pasta can be substituted.