Vodka Rigatoni

Vodka Rigatoni

73 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  ANGCHICK

“Rigatoni with a tomato cream sauce. Can be frozen.”

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Adjust Servings

Original recipe yields 8 servings



  1. Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
  2. Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
  3. Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
  4. Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

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Reviews (73)

Rate This Recipe


Delicious! I made this vegetarian without the prosciutto and it was terrific. Before I set up all the incredients in the saucepan, however, I sauteed a whole red onion in about 1 T salted butter. Then I deglazed the pan with the vodka and added all the other ingredients. A few other changes: I replaced the fresh parsley with fresh basil and replaced the garlic powder with an equal amount of fresh minced garlic. I also added about 2 1/2 cups diced baby portobello mushrooms. I followed some other reviewers' suggestion and only added 1/2 c grated Romano cheese because I didn't want the flavor to overpower the rest of the sauce. Next time I think I will just add a pinch of black pepper (even at 1/8 t it was too much) and maybe double the amount of red pepper flakes. This fed two very hungry souls, with seconds for each of them, and then there was still about half left to freeze. Thanks for a great recipe! Everyone requests this when they're coming over for dinner!

Jessie Adair

Jessie Adair

I am a BRAND NEW COOK who just discovered this site and this was the very first recipe I decided to try (I have always enjoyed Penne a la Vodka in restaurants). I am GLAD I DID because it was so EASY and came out so YUMMY!!! I had it with some friends and neighbors and it got great reviews by all! I LOVE THIS SAUCE!!! It froze well and then it tasted EVEN BETTER THE NEXT TIME I REHEATED IT! Thanks you so much, Angela, for sharing this easy and sumptious recipe. It was the perfect recipe for this beginning cook and I look forward to enjoying many more new recipes. TRY THIS ONE! It is RICH and HEAVENLY! ENJOY!



I have been looking for a great alla vodka recipe. I have finally found it. I made a few changes. I left out the proscuitto and the peas and used 3 - 4 fresh cloves of garlic instead of the powder. If I don't have fresh parsley. I use dried. Good Luck. Life is short so eat drink and be merry!!

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Amount Per Serving (8 total)

  • Calories
  • 558 cal
  • 28%
  • Fat
  • 31.1 g
  • 48%
  • Carbs
  • 53.5 g
  • 17%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 1214 mg
  • 49%

Based on a 2,000 calorie diet



previous recipe:

Penne Russo a la Vodka


next recipe:

Mama's Goat Cheese Rigatoni