Italian Prepare Scuzi’s Rigatoni With Vod-ka Sauce With These Steps
Know how to prepare this delicious Rigatoni with Vodka Sauce, with hearty pasta, creamy sauce, and just the right amount of spice and freshness.
(By Arjun Jaiswal)
Rigatoni with Vod-ka Sauce is one of those dishes that feels like a hug on a plate. It is rich, comforting, and just a little bit fancy. This take on the Italian-American classic elevates the familiar flavours with a touch of sophistication, while keeping all the cozy charm we love. Each piece of tender rigatoni is coated in a silky, tomato-cream sauce that’s slow-cooked with Italian pelati tomatoes, fresh cream, and a splash of vodka. That hint of vodka may be subtle, but it brings warmth and depth you can taste in every bite.
The sauce starts with something simple: garlic gently sautéed in extra virgin olive oil and clarified butter. Then comes the fun part. Add a splash of vodka, which gives a sharp brightness before mellowing into the sauce. Crushed tomatoes and vegetable stock build a flavorful base, while a swirl of cream brings that signature velvety finish. A pinch of black pepper, salt, and a sprinkle of oregano tie it all together.
To make it truly irresistible, the sauce is finished with a little bit of butter for extra richness, freshly grated Parmesan for a nutty kick, and a drizzle of basil oil that gives it an aromatic lift. Every bite feels like layers of comfort - hearty pasta, creamy sauce, and just the right amount of spice and freshness. This isn’t just pasta; it’s a little moment of indulgence that’s perfect for a cozy night in or even for impressing guests. And the best part? With this recipe, you can make it at home without any fuss.
Wear your Chef’s apron and follow this step-by-step recipe, and you’ll have a dish that’s both comforting and elegant, with flavours that keep you coming back for more of this delicious indulgence.
Arjun Jaiswal is the Co – founder of Scuzi
Ingredients
- 1 Tablespoon For the Sauce: Extra Virgin Olive Oil
- 1 Tablespoon Unsalted Butter
- 3 Piece Garlic, finely chopped
- 0.25 Teaspoon Crushed Red Pepper Flakes (optional)
- 1.5 Cup Italian Pelati (peeled) Tomatoes, crushed
- 0.25 Cup Vegetable Stock
- Salt – to taste
- Freshly Cracked Black Pepper – to taste
- 0.5 Teaspoon Dried Oregano
- 0.5 Cup Fresh Cream (35% fat)
- 200 Gram For the Pasta: Rigatoni
- Water and Salt – for boiling
- 1 Tablespoon For Finishing: Unsalted Butter
- 0.25 Cup Freshly Grated Parmesan Cheese
- 1 Teaspoon Basil Oil (or Fresh Basil Chiffonade)
Cooking Instructions
Sauté the Aromatics: Heat olive oil and butter in a skillet over medium flame. Add chopped garlic and sauté for about 1 minute until fragrant and lightly golden (avoid browning).
Build the Sauce: Add crushed pelati tomatoes and vegetable stock. Season with salt, black pepper, red pepper flakes (if using), and oregano. Let the mixture simmer for 10–12 minutes on low heat until slightly reduced and thickened.
Add the Cream: Stir in fresh cream and simmer for another 2–3 minutes. Adjust seasoning as needed.
Cook the Pasta: Meanwhile, boil rigatoni in salted water until 80% cooked (about 1 minute less than al dente). Reserve ¼ cup pasta water before draining.
Emulsify and Finish: Toss the rigatoni into the sauce with a splash of reserved pasta water and 1 tbsp butter. Stir gently over medium-low heat until the pasta is fully coated and glossy.
Plate and Garnish: Serve the pasta in warm bowls, topped with Parmesan and a drizzle of basil oil.
Summary
Prepare Scuzi’s Rigatoni With Vod-ka Sauce With These Steps
Know how to prepare this delicious Rigatoni with Vodka Sauce, with hearty pasta, creamy sauce, and just the right amount of spice and freshness.
Ingredients
- 1 Tablespoon For the Sauce: Extra Virgin Olive Oil
- 1 Tablespoon Unsalted Butter
- 3 Piece Garlic, finely chopped
- 0.25 Teaspoon Crushed Red Pepper Flakes (optional)
- 1.5 Cup Italian Pelati (peeled) Tomatoes, crushed
- 0.25 Cup Vegetable Stock
- Salt – to taste
- Freshly Cracked Black Pepper – to taste
- 0.5 Teaspoon Dried Oregano
- 0.5 Cup Fresh Cream (35% fat)
- 200 Gram For the Pasta: Rigatoni
- Water and Salt – for boiling
- 1 Tablespoon For Finishing: Unsalted Butter
- 0.25 Cup Freshly Grated Parmesan Cheese
- 1 Teaspoon Basil Oil (or Fresh Basil Chiffonade)
Main Procedure
Sauté the Aromatics: Heat olive oil and butter in a skillet over medium flame. Add chopped garlic and sauté for about 1 minute until fragrant and lightly golden (avoid browning).
Build the Sauce: Add crushed pelati tomatoes and vegetable stock. Season with salt, black pepper, red pepper flakes (if using), and oregano. Let the mixture simmer for 10–12 minutes on low heat until slightly reduced and thickened.
Add the Cream: Stir in fresh cream and simmer for another 2–3 minutes. Adjust seasoning as needed.
Cook the Pasta: Meanwhile, boil rigatoni in salted water until 80% cooked (about 1 minute less than al dente). Reserve ¼ cup pasta water before draining.
Emulsify and Finish: Toss the rigatoni into the sauce with a splash of reserved pasta water and 1 tbsp butter. Stir gently over medium-low heat until the pasta is fully coated and glossy.
Plate and Garnish: Serve the pasta in warm bowls, topped with Parmesan and a drizzle of basil oil.
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