Baked Rigatoni with Vodka Sauce

This Baked Rigatoni with Vodka Sauce takes a twist on the classic Baked Ziti for a delicious dish that’ll have you itching for that next Sunday Dinner so you have an excuse to make it.

While you can never go wrong with a Baked Ziti, I wanted to create a similar dish but with a more luxurious feel — and what better way to accomplish that than by adding some homemade vodka sauce to the mix?

Looking for more pasta recipes? Try these:

• Pasta Napoletana
• Gnocchi alla Sorrentina
• Pasta Aglio e Olio
• Saffron Gnocchi
• Rigatoni alla Vodka
• Creamy Roasted Red Pepper Pasta
• Sun-Dried Tomato Pasta

Baked Rigatoni with Vodka Sauce Ingredients

Here’s what you’ll need to make this perfect recipe:

Rigatoni: I use De Cecco’s Mezzi Rigatoni, but you can choose whichever rigatoni you prefer

Cheeses: We’ll be using ricotta, fresh mozzarella, and freshly grated Parmiagiano-Reggiano

Tomato paste: Using an entire can of tomato paste versus tomato puree helps to give this quick sauce a depth of flavor

Vodka: You can omit if you don’t want to use alcohol. It will alter the flavor profile, but it will still be a delicious bush sauce

Garlic and onion: Can sub shallots if you have them on hand

Heavy cream: To make this impossibly creamy

Fresh basil: For both the sauce and to top the final dish

Red pepper flakes: To add a touch of heat. Adjust as needed.

Salt and pepper: To taste

How to Make Baked Rigatoni with Vodka Sauce

Here’s how to make this delicious recipe:

Step 1: Preheat your oven and prep your ingredients

Preheat the oven to 425 degrees F.

At this time you can also put the water on the stove for the pasta to start boiling, as well as cut up your garlic, onions, etc.

Step 2: Cook the garlic and onions

Add a tablespoon of olive oil to your oven-safe pot (I’m using a shallow dutch oven) over medium heat. Add the onions and garlic along with a pinch of salt. Cook until softened but not burned, about 6-8 minutes. Lower the heat as needed to ensure it doesn’t burn.

Step 2: Add the tomato paste and vodka

Add the tomato paste and stir to break up. Cook for a few minutes over medium heat (about 5-6 minutes), or until the tomato paste becomes a deep brick red.

Once it’s a deep red, turn off the heat and add the vodka. Cook for a few minutes and turn the heat back on. (I like to wait until it stops smelling like alcohol before proceeding.)

Step 4: Add the heavy cream, red pepper flakes, and basil

Now slowly stir in the heavy cream until incorporated. Add a few torn basil leaves, a pinch of red pepper flakes, and a pinch of salt. Stir and let simmer for 15 minutes, or until it becomes orange and beautiful, like this:

Towards the end, add about ¼ cup of Parm and stir to combine.

In the meantime, add a big pinch of salt to the boiling water along with the pasta. Let cook until 1 minute shy of al dente. Drain the pasta, but reserve ½ cup of the pasta water.

Step 5: Add the pasta to the sauce

Add the pasta to the sauce, along with a bit of the pasta water, and stir to combine.

Step 6: Add the ricotta, mozzarella, and parm

I like to dot the ricotta all around the pasta, then take the mozzarella slices and lay them on top before sprinkling Parm over the top.

Step 7: Bake the pasta

Now bake until the cheese is melted and the sides bubble a bit, about 25-30 minutes.

Note: I like to change to a broil for the last 5-10 minutes of baking so that I can get a nice char on the cheese.