Spicy Vodka Rigatoni with Burrata (Weeknight)
If you’re craving a pasta dish that’s rich, creamy, and just the right amount of spicy, then Spicy Vodka Rigatoni with Burrata (Weeknight) is here to satisfy those cravings. This recipe brings together perfectly cooked rigatoni tossed in a luscious vodka-infused tomato sauce, kissed by red pepper flakes for a gentle heat, and topped with the decadence of creamy burrata cheese. It’s a dish that feels indulgent yet comes together quickly enough to make it a staple for your busy weeknight dinners. Whether you’re cooking for one or feeding a family, this recipe promises comfort, flavor, and a touch of elegance without the fuss.
What Makes This Recipe Special
This Spicy Vodka Rigatoni with Burrata (Weeknight) stands out because it strikes the perfect balance between simplicity and sophistication. The vodka in the sauce helps to release the flavors of the tomatoes and adds a subtle depth that’s hard to beat in a pasta sauce. The addition of red pepper flakes gives it a gentle kick that warms your palate without overpowering the dish. But the star that truly elevates this meal is the burrata cheese. Soft, creamy, and luscious, burrata adds a luxurious creaminess that contrasts beautifully with the tangy tomato sauce and al dente rigatoni. Plus, the fresh basil garnish adds a bright, herbaceous note that ties everything together.
This recipe also fits seamlessly into a weeknight routine because it uses pantry staples and comes together in about 30 minutes. It’s perfect for when you want something comforting and homemade but don’t have hours to spend in the kitchen. If you love dishes like the Creamy Tomato Basil Pan Fried Gnocchi, you’ll find this pasta just as satisfying with its rich sauce and fresh ingredients.
Ingredient List
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 8 oz burrata cheese
- Grated parmesan cheese for serving
Recommended Tools
- Large pot – for boiling pasta
- Large skillet or sauté pan – for making the sauce
- Wooden spoon or silicone spatula – for stirring
- Colander – to drain pasta
- Knife and cutting board – for prepping onions and garlic
Spicy Vodka Rigatoni with Burrata (Weeknight): How It’s Done
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (usually about 10-12 minutes). Drain the pasta, reserving about 1 cup of the pasta water, and set aside.
Step 2: Sauté Aromatics
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant but not burnt.
Step 3: Build the Sauce
Pour in the crushed tomatoes and stir to combine. Let the sauce simmer gently for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
Step 4: Add Vodka and Cream
Carefully add 1/4 cup of vodka to the sauce, stirring well (if you prefer to omit alcohol, you can substitute with extra broth or water). Let the sauce cook for another 3-4 minutes to allow the alcohol to cook off and the sauce to develop richness.
Stir in the heavy cream and mix until the sauce is smooth and creamy. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Step 5: Combine Pasta and Sauce
Add the drained rigatoni to the sauce and toss until every piece is coated beautifully. Let the pasta and sauce mingle for a minute or two over low heat so the flavors marry perfectly.
Step 6: Plate and Finish
Divide the pasta among plates. Tear the burrata cheese into chunks and place generously on top of each serving. Sprinkle with grated parmesan and fresh basil leaves for a burst of color and freshness.
This dish pairs wonderfully with a simple side like Baked Feta Tomato Chickpea Pasta or a light salad featuring Caprese Skewers for an extra touch of elegance.
Health-Conscious Tweaks
- Use half-and-half or whole milk instead of heavy cream to reduce fat content.
- Swap rigatoni for whole wheat or gluten-free pasta for added fiber or dietary needs.
- Reduce the amount of olive oil or use a light spray to control calories.
- Increase the amount of fresh vegetables by adding sautéed spinach or zucchini to the sauce.
- Use low-sodium crushed tomatoes to minimize salt intake.
Little Things that Matter
- Don’t skip reserving the pasta water – it’s magic for adjusting the sauce consistency and helping it cling to the pasta.
- Be gentle when adding the garlic and red pepper flakes; burning garlic can turn the sauce bitter.
- Let the vodka simmer long enough to cook off the alcohol but retain its flavor-enhancing qualities.
- Fresh basil makes a big difference – tear it by hand rather than chopping to avoid bruising the leaves.
- Serve immediately once the burrata is added to enjoy its creamy texture at its best.
Make Ahead Like a Pro
You can prepare the sauce a day in advance and refrigerate it. When ready to serve, gently reheat the sauce on the stove, adding reserved pasta water as needed. Cook the rigatoni fresh, combine, and top with burrata just before serving to keep the cheese fresh and creamy.
This approach saves time on busy nights and allows the sauce flavors to deepen overnight.
Quick Q&A
Can I use a different pasta shape?
Absolutely! While rigatoni holds the sauce beautifully with its ridges and tube shape, penne, ziti, or even farfalle would work well in this recipe.
Is there a substitute for vodka in the sauce?
If you prefer not to use vodka, you can substitute with a splash of chicken or vegetable broth or simply water. The sauce will still be delicious without alcohol.
How spicy is this dish?
The heat level depends on how much red pepper flakes you add. The recipe calls for 1 teaspoon, which provides a gentle warmth. Adjust to your taste for milder or spicier results.
Can I make this dish vegan?
To veganize this dish, replace heavy cream with coconut cream or cashew cream, and use a vegan cheese alternative instead of burrata and parmesan. Also, ensure your pasta is egg-free.
Weekend Projects
- Creamy Tomato Basil Pan Fried Gnocchi – A great weekend dish to practice pan-frying gnocchi with a creamy tomato sauce.
- Baked Feta Tomato Chickpea Pasta – Experiment with this trendy baked feta pasta recipe for a delightful twist on Mediterranean flavors.
- Caprese Skewers – Prepare these fresh and simple appetizers to serve alongside your pasta meals or for entertaining guests.
Let’s Eat
Once plated, the Spicy Vodka Rigatoni with Burrata (Weeknight) invites you to dig in and savor every bite. The tender rigatoni coated in velvety tomato vodka sauce, the creamy richness of burrata melting into the pasta, and the subtle heat from red pepper flakes combine for an unforgettable flavor experience. Garnished with fresh basil and a sprinkle of parmesan, this dish feels both comforting and special—perfect for a casual dinner or a small celebration at home.
Pair it with a crisp green salad or some roasted veggies for a complete meal. And if you’re looking to switch up your pasta repertoire, this recipe is a fantastic addition that brings restaurant-quality taste to your weeknight table.
Enjoy every forkful of this delicious Spicy Vodka Rigatoni with Burrata (Weeknight), and don’t be surprised if it quickly becomes one of your go-to pasta recipes!
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Spicy Vodka Rigatoni with Burrata (Weeknight)
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (usually about 10-12 minutes). Drain the pasta, reserving about 1 cup of the pasta water, and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant but not burnt.
- Pour in the crushed tomatoes and stir to combine. Let the sauce simmer gently for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
- Carefully add 1/4 cup of vodka to the sauce, stirring well (if you prefer to omit alcohol, you can substitute with extra broth or water). Let the sauce cook for another 3-4 minutes to allow the alcohol to cook off and the sauce to develop richness.Stir in the heavy cream and mix until the sauce is smooth and creamy. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
- Add the drained rigatoni to the sauce and toss until every piece is coated beautifully. Let the pasta and sauce mingle for a minute or two over low heat so the flavors marry perfectly.
- Divide the pasta among plates. Tear the burrata cheese into chunks and place generously on top of each serving. Sprinkle with grated parmesan and fresh basil leaves for a burst of color and freshness.
Notes
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Be careful not to burn garlic and red pepper flakes to avoid bitterness.
- Let the vodka simmer to cook off alcohol but retain flavor enhancement.
- Tear fresh basil by hand instead of chopping to keep it fresh and bright.
- Serve immediately after adding burrata for best creamy texture.
