Creamy, tangy, flavorful, and oh-so-satisfying, this rigatoni ala vodka is easy to make and a proven crowd-pleaser. Made with chicken chunks, it’s a filling meal that’s perfect for date night (paired with a bottle of vino!) or a simple meal for the whole family.
This is hands down my favorite pasta dish — it’s a hit every time I make it! And it’s one of the few dishes that I can honestly eat meal after meal… without getting sick of it. And it’s surprisingly better the next day.
The dish is creamy, luscious, and has depths of flavor, unlike your more traditional vodka sauces that tend to be on the blander side. I also include Perdue Harvestlands Diced Chicken Breast to make it a full meal. This homemade vodka sauce is guaranteed to not only impress your guests but have you thinking twice about ever ordering it anywhere else ever again. Seriously.
If you’re worried about the amount of vodka in the vodka sauce, don’t be. This pasta sauce isn’t a quick one, but it’s so worth it. The harshness of the vodka in the sauce will completely burn off while it simmers and will ultimately emulsify all the delicious, savory flavors of the cream, tangy tomato sauce and the buttery onions into one beautiful, cohesive sauce.
Pasta Time!
When it comes to vodka sauce, you’re going to want a pasta that the sauce can stick to. Rigatoni and penne are both classics and work due to their shape and ridges, but you can also try fusilli (perfect for kids thanks to its corkscrew shape) or farfalle (fun little bowties).
How To Make The Vodka Sauce
The best thing about this sauce, other than taste, is how simple it is to make. And quite honestly you feel like an Italy-trained chef after it’s complete because it’s that good!
Without further ado, here’s the recipe:
- In a skillet over medium heat, sauté one diced onion and garlic in butter until slightly brown and translucent.
- BOOZE TIME! Pour in your vodka and simmer for about 20 minutes.
- Pour in your crushed tomatoes, add seasoning, salt and the optional chili flakes, and cook for 30 minutes on medium/ medium-high heat. You want a strong simmer.
- In a separate pan, sauté your chicken until nearly cooked. Set aside.
- Pour in heavy cream and cook for another 30. 15 minutes into the cooking, add the chicken.
- Serve with parmesan and a sprinkle of chopped basil.
How To Make The Ultimate Rigatoni Ala Vodka
Materials
- 1 pint Heavy Cream
- ½ cup Butter
- 1 can (28 oz) Crushed Tomatoes
- 1 cup Vodka
- 1 Onion
- 3 cloves Garlic
- ½ tsp Red Chili Flakes Optional. Depending on taste.
- Salt To taste.
- 2 packs Perdue Harvestland Diced Chicken Breasts Use https://shrsl.com/2c71f for 15% off!
- 1 box Rigatoni Or favorite pasta.
Instructions
- In a skillet over medium heat, saute a diced onion and the minced garic in butter until slightly brown, soft and tranlucent.
- Pour in vodka and simmer for 20 minutes.
- Pour in crushed tomatoes, salt and the optional chili flakes. Simmer for 30 minutes on medium/ medium-high heat.
- In a separate pan, sauté your chicken until nearly cooked. Set aside.
- Boil salted water and cook pasta. Drain. Set aside.
- Pour in heavy cream and cook for another 30. 15 minutes into cooking, add the chicken.
- Combine the pasta and sauce. Serve with parmesan and a sprinkle of chopped basil.
Video
Notes
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Chelsea is a San Francisco-based journalist whose passion revolves around exploring the world, immersing herself in foreign cultures, and of course, eating and drinking everything delicious.
Her work can be found in TravelPulse, Forbes, INSIDER, SF Gate and more. She covers all things food, drink and travel and is always up for an adventure, whether that means an adrenaline-pumping excursion or trying a new cuisine.
