Name: Spicy Rigatoni Vodka with Walnut & Parmesan Crumble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz rigatoni pasta; 2 tbsp olive oil; 1 shallot, finely chopped; 3 cloves garlic, minced; 1/2 tsp red pepper flakes (adjust to taste); 1/2 cup tomato paste; 1/4 cup vodka; 1 cup heavy cream; Salt and pepper to taste; 1/4 cup grated Parmesan; 1/4 cup toasted walnuts, finely chopped; 1 tbsp butter; Fresh basil or parsley (optional, for garnish)

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This Spicy Rigatoni Vodka with Walnut & Parmesan Crumble is an elevated twist on the beloved Italian-American classic. Al dente rigatoni is coated in a smooth, spicy tomato-vodka cream sauce, delivering just the right amount of heat and richness. A finishing touch of toasted walnut and Parmesan crumble adds a nutty, savory crunch, creating a refined contrast to the velvety sauce. It’s a gourmet comfort dish with bold flavor and irresistible texture.

Why You’ll Love This Recipe

This recipe takes a familiar comfort dish and adds a sophisticated edge with simple yet impactful upgrades. The spicy vodka sauce is rich and creamy, balanced by a deep tomato flavor and gentle heat from red pepper flakes. The walnut-Parmesan crumble introduces a surprising element of texture and nuttiness that makes each bite layered and complex. It’s easy enough for a weeknight meal yet elegant enough for entertaining—making it a versatile addition to your pasta repertoire.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz rigatoni pasta
2 tbsp olive oil
1 shallot, finely chopped
3 cloves garlic, minced
1/2 tsp red pepper flakes (adjust to taste)
1/2 cup tomato paste
1/4 cup vodka
1 cup heavy cream
Salt and pepper to taste
1/4 cup grated Parmesan
1/4 cup toasted walnuts, finely chopped
1 tbsp butter
Fresh basil or parsley (optional, for garnish)

directions

Cook the rigatoni in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add chopped shallot and garlic, and sauté for 2–3 minutes until softened and fragrant.
Stir in red pepper flakes, followed by the tomato paste. Cook the tomato paste until it darkens in color and caramelizes slightly, about 2–3 minutes.
Deglaze the pan with vodka, letting it simmer for 1 minute to allow the alcohol to cook off.
Stir in heavy cream, then season the sauce with salt and pepper. Simmer for 2–3 minutes until thickened slightly.
Add the drained pasta to the sauce, tossing to coat thoroughly. Use reserved pasta water as needed to loosen the sauce to your preferred consistency.
In a small skillet, melt butter over medium heat. Add the finely chopped toasted walnuts and sauté for 2–3 minutes. Stir in grated Parmesan and mix until the crumble forms.
Plate the pasta and top generously with the walnut-Parmesan crumble. Garnish with fresh herbs if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 625 kcal per serving

Variations

Make it vegetarian: Use plant-based cream and Parmesan to keep the dish vegetarian-friendly.
Add protein: Include sautéed pancetta, shrimp, or grilled chicken for added heartiness.
Use different pasta: Substitute rigatoni with penne, fusilli, or pappardelle for a different bite.
Lower the heat: Reduce red pepper flakes or use sweet paprika for a milder sauce.
Herbal twist: Infuse the cream with fresh thyme or oregano for added depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s consistency. The walnut-Parmesan crumble can be reheated separately or added fresh before serving to retain its crunch.

FAQs

What type of vodka should I use?

A neutral, unflavored vodka works best for this dish. There’s no need for a premium brand—any standard quality vodka will do.

Can I make the sauce in advance?

Yes, the vodka sauce can be prepared up to 2 days ahead. Reheat gently and add cooked pasta just before serving.

Is this dish spicy?

It has a moderate level of heat from the red pepper flakes, but you can adjust the spice level to your taste.

Can I omit the vodka?

Yes, though it enhances the sauce’s depth. Substitute with a splash of water or broth if preferred.

What nuts can replace walnuts?

Toasted almonds, hazelnuts, or pecans can be used if you prefer or need to substitute for allergies.

How do I toast the walnuts?

Place walnuts in a dry skillet over medium heat and stir frequently until golden and fragrant, about 4–5 minutes.

Can I use canned tomato sauce instead of paste?

Tomato paste is preferred for its concentrated flavor, but in a pinch, reduce canned tomato sauce by simmering it longer to thicken.

Does this recipe work with gluten-free pasta?

Yes, simply use a good-quality gluten-free rigatoni and follow the same instructions.

What is the purpose of the pasta water?

Pasta water contains starch, which helps the sauce cling to the noodles and achieve a silky texture.

How should I serve this dish?

Serve hot in shallow bowls, topped with the crumble and a sprinkle of fresh herbs for an elegant finish.

Conclusion

Spicy Rigatoni Vodka with Walnut & Parmesan Crumble is a bold, comforting dish that blends creamy indulgence with a sophisticated, nutty finish. With just a few thoughtful additions, this version elevates a familiar favorite into a restaurant-worthy meal. Whether you’re seeking a rich weeknight treat or a stylish pasta course for guests, this recipe delivers flavor, texture, and modern Italian charm in every bite.

Spicy Rigatoni Vodka with Walnut & Parmesan Crumble

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Author: Mia
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

An elevated twist on the Italian-American favorite, this Spicy Rigatoni Vodka features tender pasta coated in a creamy, spicy tomato-vodka sauce and topped with a crunchy, nutty walnut-Parmesan crumble for a luxurious, balanced finish.

Instructions

Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Sauté shallot and garlic for 2–3 minutes until fragrant.
Add red pepper flakes and stir in tomato paste. Cook for 2–3 minutes until the paste darkens slightly.
Deglaze the pan with vodka and simmer for 1 minute.
Stir in the heavy cream, season with salt and pepper, and simmer until the sauce thickens slightly.
Add the cooked rigatoni and toss to coat. Use reserved pasta water as needed to loosen the sauce.
In a small pan, melt butter and toast chopped walnuts for 2–3 minutes. Add Parmesan and stir until a crumbly texture forms.
Plate the pasta and sprinkle generously with walnut-Parmesan crumble. Garnish with fresh herbs if using.