Name: Rigatoni alla Vodka with Ground Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 12 ounces rigatoni; 0.75 pound ground beef; 1 medium yellow onion; 3 cloves garlic; 3 tablespoons tomato paste; 0.25 cup vodka; 0.75 cup heavy cream; 14.5 ounces crushed tomatoes; 2 tablespoons olive oil; 0.25 teaspoon red pepper flakes; salt; black pepper; 0.5 cup Parmesan cheese; fresh basil

Rigatoni alla Vodka with Ground Beef

30-minuteItalian-InspiredPastaQuickWeeknightitalianpastaweeknight

10 minPrep20 minCook2Serves

Ingredients

12 ouncesrigatoni
¾ poundground beef
1 mediumyellow onion
3 clovesgarlic
3 tablespoonstomato paste
¼ cupvodka
¾ cupheavy cream
14½ ouncescrushed tomatoes
2 tablespoonsolive oil
¼ teaspoonred pepper flakes
·salt
·black pepper
½ cupParmesan cheese (grated)
·fresh basil (optional, for garnish)

Method

01
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned, about 5 minutes.
03
Add the diced onion to the beef and cook until softened, about 3 minutes. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
04
Stir in 3 tablespoons tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly.
05
Pour in 1/4 cup vodka and let it simmer for 2 minutes to cook off the alcohol, scraping up any browned bits from the bottom of the pan.
06
Add crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
07
Reduce heat to low and stir in 3/4 cup heavy cream. Simmer for 2 minutes until the sauce turns creamy and pink. Taste and adjust salt and pepper.
08
Add the drained rigatoni to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a splash at a time until it reaches your desired consistency.
09
Remove from heat and stir in 1/2 cup grated Parmesan cheese. Serve immediately, garnished with fresh basil if desired and extra Parmesan.

Spice Tips

The recipe calls for 1/4 teaspoon red pepper flakes for gentle warmth. For more heat, increase to 1/2 teaspoon or add a pinch of cayenne with the garlic. A few torn fresh basil leaves stirred in at the end add brightness, or try a handful of baby spinach wilted into the sauce for extra greens.

The vodka helps release flavor compounds in the tomatoes but can be omitted if preferred—just skip that step and proceed to adding the crushed tomatoes. Leftovers keep refrigerated for 3 days; reheat gently with a splash of milk or cream to restore creaminess.