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Vodka Rigatoni


Penne Pasta in Vodka Sauce

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Rate this recipe 4.6/5 (19 Votes)


  • 3 to 4 cloves of garlic
  • 1/2 lb. prosciutto
  • 3/4 cups of butter
  • 2 cans of crushed tomatoes
  • 1 qt. half & half
  • 1/2 Cup vodka (infused w/Hot Peppers)
  • 2 lbs. Rigatoni
  • 1/4 cup of Fresh Basil (heaping)
  • 1/8 Tsp Crushed Red Pepper
  • 1/4 cup grated Parmesan Cheese
  • 2 Chile Peppers
  • Salt & Black Pepper to taste
  • Parmesan Cheese
  • Splash of olive oil


Adapted from


Step 1

Sautee garlic and olive oil. Add butter and shred prosciutto into mixture. After prosciutto is slightly browned add tomatoes and half & half. Cook until warm, stirring continuously. Add vodka, with peppers removed. Add basil & black pepper to taste. Add 1/4 cup of Parmesan Cheese and red pepper. Bring to a boil. Simmer for 1 ½ hours. Once sauce has thickened add cooked pasta sprinkle w/Parmesan Cheese and serve.

Note: Hot Pepper Infused Vodka. Let (2) Hot Chile Peppers soak in an air tight container with vodka for up to a week before making. Remove Peppers before adding vodka.

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