There’s something so irresistibly comforting about a bowl of pasta bathed in a luscious, creamy sauce with just the right touch of heat and herbaceous brightness. Creamy Vodka Rigatoni with Fresh Basil brings all of that to your table with minimal fuss and maximum flavor. The rigatoni’s ridges and tubular shape are perfect for holding onto the velvety tomato-vodka sauce, while fresh basil adds a fragrant, vibrant note that elevates every bite. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe fits the bill with its simple ingredients and indulgent taste.

Why You’ll Keep Making It

This dish strikes the perfect balance between elegance and ease. The sauce is rich, creamy, and slightly tangy thanks to the vodka and crushed tomatoes, but it comes together quickly with pantry staples and fresh aromatics. The red pepper flakes add a gentle kick that warms the palate without overwhelming the other flavors. Plus, the fresh basil garnish adds a pop of color and freshness that makes this pasta feel special every time.

It’s a crowd-pleaser for all ages and pairs beautifully with a crisp salad or garlic bread. If you love creamy pasta dishes but want something a little different than your usual Alfredo or marinara, this pasta will quickly become a staple in your recipe rotation. And if you’re a fan of recipes like Creamy Tomato Basil Chicken Orecchiette, you’ll appreciate the similar comforting yet fresh vibe here.

The Ingredient Lineup

12 oz rigatoni pasta: The star of the dish, rigatoni’s ridges hold onto the sauce perfectly.
2 tablespoons olive oil: For sautéing the onions and garlic with a rich base flavor.
1 cup chopped onion: Adds sweetness and depth to the sauce.
3 cloves garlic, minced: Provides aromatic warmth and a savory punch.
1 can (28 oz) crushed tomatoes: The foundation of the sauce; opt for good quality for best flavor.
1 cup heavy cream: Creates the sauce’s signature creamy texture and richness.
1 teaspoon red pepper flakes: Adds a subtle heat to balance the creaminess.
Salt and pepper to taste: Essential seasonings to bring out all the flavors.
1/2 cup grated Parmesan cheese: For that salty, nutty finish that ties the sauce together.
Fresh basil leaves for garnish: Brightens the dish with a fresh, herbal note.

Tools of the Trade

Large pot: To boil the rigatoni pasta until al dente.
Large sauté pan or skillet: For cooking the sauce and mixing everything together.
Wooden spoon or silicone spatula: To stir the sauce and prevent sticking.
Colander: To drain the pasta once it’s perfectly cooked.
Measuring cups and spoons: For precise ingredient amounts.
Grater: To freshly grate the Parmesan cheese for maximum flavor.

Step-by-Step: Creamy Vodka Rigatoni with Fresh Basil

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. Reserve about 1 cup of pasta water before draining. Set the pasta aside.

Step 2: Sauté the aromatics

While the pasta cooks, heat 2 tablespoons of olive oil over medium heat in a large sauté pan. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Build the sauce

Pour in the crushed tomatoes and stir to combine. Let the sauce simmer gently for about 10 minutes to deepen the flavors. Add the teaspoon of red pepper flakes, then season with salt and pepper to taste.

Step 4: Creamy finishing touches

Lower the heat and slowly stir in the heavy cream, allowing it to meld with the tomato base. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency. Stir in half of the grated Parmesan cheese until melted and smooth.

Step 5: Combine pasta and sauce

Add the cooked rigatoni directly to the sauce, tossing well to coat every piece in the creamy tomato vodka mixture. Let it cook together for a minute or two so the pasta absorbs some of the sauce’s flavor.

Step 6: Garnish and serve

Plate the pasta and sprinkle the remaining Parmesan cheese on top. Finish with fresh basil leaves for a fragrant, colorful garnish. For a little extra flair, try pairing this with Roasted Eggplant Pomodoro Rigatoni on your next dinner menu for a Mediterranean-inspired feast.

Vegan & Vegetarian Swaps

Replace heavy cream with canned coconut cream or cashew cream for a luscious, dairy-free alternative.
Use nutritional yeast in place of Parmesan cheese for that cheesy depth without dairy.
Swap rigatoni for gluten-free pasta if you need a gluten-free option.
Ensure the canned tomatoes are free of any animal-derived additives.

Watch Outs & How to Fix

If your sauce is too thick, thin it out with reserved pasta water a little at a time until you get a creamy, pourable consistency. Bitter tomato flavor? Add a pinch of sugar to balance acidity. If your sauce is too bland, don’t be shy with salt and pepper or a bit more red pepper flakes for heat. Overcooked pasta can be rescued by tossing it in the sauce quickly and serving immediately to mask slight mushiness.

How to Store & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened. Avoid overheating to keep the sauce from breaking or curdling.

Handy Q&A

Can I use a different pasta shape?

Absolutely! While rigatoni is ideal for holding the creamy sauce, penne, ziti, or even fusilli would work beautifully.

What does the vodka do in the sauce?

Vodka helps to release flavors from the tomatoes and cream, creating a richer, more balanced sauce. The alcohol mostly cooks off, leaving behind a subtle depth.

Can I make this ahead of time?

You can prepare the sauce a day in advance and refrigerate. When ready to serve, cook the pasta fresh and combine just before eating for the best texture.

Is this recipe spicy?

The red pepper flakes add a gentle heat, but you can adjust the amount to your taste or omit them for a milder dish.

Reader Favorites

Creamy Tomato Basil Chicken Orecchiette – a creamy, comforting pasta with tender chicken and fresh basil.
Roasted Eggplant Pomodoro Rigatoni – a smoky, vibrant twist on classic pomodoro sauce with roasted eggplant.

Ready, Set, Cook

Now that you have everything you need, it’s time to get cooking! This Creamy Vodka Rigatoni with Fresh Basil is a guaranteed crowd-pleaser that comes together quickly but tastes like you spent hours in the kitchen. Fresh ingredients, simple steps, and a little bit of love are all that stand between you and a plate of pure pasta perfection. Whether it’s a cozy night in or a special occasion, this recipe will become your go-to for creamy, satisfying meals that everyone will rave about.

Give it a try and enjoy the comforting, rich flavors that only this creamy vodka pasta can deliver!

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