This Easy Spicy Vodka Rigatoni is full of bright and fresh flavors. The pasta is the perfect addition to any dinner meal and comes together in just 30 minutes!
*Originally published June 17, 2021 and updated with new copy and photos 1/24/23.
I don't know about you, but sometimes I come home from work and I just want a quick and simple recipe. You know the kind. The ones that I can have done in 30 minutes and that still pack the flavor. I am all about that easy life. This Easy Spicy Vodka Rigatoni is just that. Ready in 30 minutes, easy to make and full of bold, spicy flavors. Paired with a creamy and rich sauce, this one won't disappoint!
For some other delicious pasta recipes, try this Easy Lasagna Verde, this Green Pasta Sauce or this Cajun Pasta with Smoked Sausage.
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What Makes This Spicy Vodka Rigatoni So Great
- 30 Minutes- This spicy rigatoni is ready in just 30 minutes which makes it the perfect meal to make any day of the week!
- Bold Flavors- With Calabrian chilies, garlic, and coconut milk, there are some serious bold flavors in this recipe.
- Less than 10 ingredients- This whole recipe has less than 10 ingredients which makes it the perfect meal to just throw together and there is minimal effort involved in making it!
Ingredient Notes and Substitutions
- Calabrian Chilies- Calabrian Chilies are a spicy, smoky pepper from Southern Italy. They aren't too spicy but they do pack just the right amount of heat which makes them perfect for this dish. They could be a little tough to find. I ordered mine online. If you can't find these chilis, you can swap it for ¼ cup crushed red pepper flakes.
- Rigatoni Noodles- Rigatoni noodles are perfect for this recipe because they are thick and have deep ridges. The ridges help the noodles hold onto the sauce. However, any noodles with ridges or curves will work in this recipe.
- Coconut Milk-Most vodka sauces are made with heavy cream. Since we are keeping this one vegan, full-fat coconut milk stands in for the heavy cream. Don't worry, you can't taste it!
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Quick Overview
- Boil the noodles according to package directions
- Sauté the onion and garlic in olive oil until soft and translucent, about 5 minutes.
- Add the tomato paste and Calabrian chilies. Mix to combine
- Add the coconut milk and vodka, bring to a boil and cook for 5-7 minutes
- Stir in the cooked noodles, serve into bowls and enjoy!
Step By Step Instructions
Step 1: Sauté the onion and garlic in olive oil over medium heat until soft and translucent, about 5 minutes.
Step 2: Add the tomato paste and Calabrian chilies, and stir in until incorporated.
Step 3: Add the coconut milk and vodka. Bring the sauce to a boil and cook for 5-7 minutes over high heat until the sauce is reduced by half.
Step 4: Boil the rigatoni noodles according to the package directions. Once finished, drain but reserve ½ cup of the pasta water. Add the noodles to the skillet with the sauce and heat until warmed through.
Hint: Reserve ½ cup of the pasta water before draining and add it to the sauce. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together
Variations
- Less Spicy - Cut the amount of chili paste in half for a less spicy version.
- Extra Veggies - Feel free to load this pasta up with veggies! I like to use neutral-flavored vegetables like zucchini, eggplant, or bell pepper.
- Alcohol-Free - If you don't consume or cook with alcohol, feel free to leave it out of this recipe.
Recipe Serving Suggestions
This pasta is hearty and filling enough on its own, however here are some ideas of what to serve with it if you want a full meal!
- French Bread
- Chopped or Caesar Salad
- Focaccia Bread
- Garlic Bread
- Vegan Peanut Butter Chocolate Chip Cookies
Storage
Store the pasta in an airtight container for up to three days in the refrigerator. Reheat in the microwave. The noodles will soak up more of the sauce as it sits so just be aware of that.
I would not recommend freezing this recipe as the cooked noodles will fall apart when thawed.
If you love this, you will love this pink sauce pasta or this pesto mushroom pasta!
Top Tips
- Reserve ½ cup of the pasta water before draining and add it to the sauce. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together. It will also help to thicken the sauce.
- Make sure to cook the pasta until just al-dente. It will finish cooking in the sauce.
- If you want a smooth sauce without the onion/pepper texture, use an immersion blender to blend the sauce before adding the pasta.
Recipe FAQ's
When it comes to pasta sauce, the vodka helps to maintain a cohesive texture to the sauce, allowing the tomato paste to meld into the creamy coconut milk.
The general consensus is that yes, kids can have vodka sauce because such a small amount is used in cooking and it will evaporated out when cooked.
The alcohol content in the vodka evaporates when cooked, so it doesn't affect the flavor of the dish and does not make it taste like alcohol. Plus, vodka has a generally mild flavor when added to sauces unlike something stronger like wine, or whisky.
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Easy Spicy Vodka Rigatoni
Equipment
- 1 large skillet
- 1 pasta pot
Ingredients
- 16 oz rigatoni noodles
- ¼ cup Calabrian Chilies
- 1 yellow onion
- 4 ounces tomato paste
- 3 cloves garlic
- ¼ cup vodka
- 14.5 ounces full-fat coconut milk 1 can
Instructions
- Sauté the onion and garlic in olive oil over medium heat until soft and translucent, about 5 minutes.
- Add the tomato paste and Calabrian chilies, and stir in until incorporated.
- Add the coconut milk and vodka. Bring the sauce to a boil and cook for 5-7 minutes over high heat until the sauce is reduced by half.
- Boil the rigatoni noodles according to the package directions. Once finished, drain but reserve ½ cup of the pasta water.
- Add the noodles to the skillet with the sauce and heat until warmed through.
Notes
- Reserve ½ cup of the pasta water before draining and add it to the sauce. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together. It will also help to thicken the sauce.
- Make sure to cook the pasta until just al-dente. It will finish cooking in the sauce.
- If you want a smooth sauce without the onion/pepper texture, use an immersion blender to blend the sauce before adding the pasta.
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Anaiah says
This red pepper rigatoni was so flavorful and quick to make. Delicious!
Amanda says
This is my perfect summer pasta! The roasted red peppers added great flavor.
Amy says
Love a super easy meal. Especially during the week!
Freya says
The perfect supper dish!
Jeri says
This was so easy and quick to make!
Linda says
Love the vibrant color and how creamy this rigatoni looks. And the best part, it's so easy to make at home
Nora says
This looks so delicious! Have to try it out soon!