✨BETTER THAN RESTAURANT RIGATONI ✨
I woke up craving Italian today, so we’re making a simple spicy vodka rigatoni to go with homemade tiramisu. This recipe comes together in about 30 minutes, uses just a handful of ingredients, and tastes like something you’d order at your favorite Italian restaurant.
Ingredients
* 1 (16 oz) bag rigatoni
* 2 shallots, finely diced
* 2 tbsp salted butter
* 1 jar La Madeleine Tomato Basil Soup
* ½–1 cup reserved pasta water
* 1–2 shots vodka
* Crushed red pepper flakes, to taste
* Salt and black pepper
* Fresh basil, chopped
* Fresh parsley, chopped
* Freshly grated Asiago cheese
Instructions
1. Bring a large pot of generously salted water to a boil and cook the rigatoni until just al dente.
2. Before draining, reserve about 1 cup of the pasta water. Drain the pasta into a colander set over a metal bowl. This catches any extra pasta water and helps keep the pasta warm while you make the sauce.
3. In a large skillet or Dutch oven, melt the butter over medium heat.
4. Add the diced shallots and cook until soft and translucent, about 5–7 minutes.
5. Stir in the La Madeleine Tomato Basil Soup along with about ½ cup of the reserved pasta water. Stir until smooth. Add more pasta water a little at a time if you’d like a thinner sauce.
6. Pour in 1–2 shots of vodka and let it simmer for 2–3 minutes.
7. Season with salt, black pepper, and crushed red pepper flakes.
8. Stir in the chopped basil and parsley.
9. Add the cooked rigatoni and toss until every piece is coated in the sauce.
10. Finish with freshly grated Asiago, more basil, and an extra pinch of red pepper flakes if you like a little more heat.
Notes
* The La Madeleine soup is already rich and creamy, so there’s no need for heavy cream.
* Don’t skip the reserved pasta water—it helps create that silky restaurant-style sauce.
* I prefer Asiago over Parmesan for this recipe because it adds a slightly sharper, nuttier flavor.
Approximate Macros
Makes 6 servings
Per serving:
* Calories: ~520
* Protein: ~17 g
* Carbohydrates: ~68 g
* Fat: ~19 g
#laureness #laurenessrecipes #cookwithlemon8 #emergingcreator
If you're looking to recreate that rich, creamy texture often found in restaurant dishes, using reserved pasta water is an absolute game-changer. The starch in the water helps blend the sauce and pasta together seamlessly, giving it that luxurious, silky coating every bite deserves. In this recipe, the combination of La Madeleine Tomato Basil Soup with shallots cooked in butter forms a simple yet deeply flavorful base without the need for heavy cream, which keeps it lighter but still indulgent. I personally love adding freshly chopped basil and parsley at the end because fresh herbs really brighten the sauce and elevate its aroma. The choice of Asiago cheese instead of the more common Parmesan surprised me at first, but it adds a sharper, nuttier note that balances the spicy vodka and crushed red pepper flakes beautifully. For those who enjoy a bit of heat, adjusting the amount of crushed red pepper flakes lets you control the spice level precisely. Also, letting the vodka simmer a few minutes cooks off the harsh alcohol taste while infusing the sauce with its unique flavor. If you want to make this meal even more special, pairing it with homemade tiramisu like in the original dish creates a perfect Italian dining experience at home. This recipe proves you don’t need complicated techniques or too many ingredients to make a dish that's restaurant-worthy. Lastly, when choosing your rigatoni, opt for high-quality semolina pasta like Colavita for a perfect al dente bite. Cooking it just right and not overdoing the water helps keep its firm texture, which contrasts nicely with the creamy sauce. This simple spicy vodka rigatoni has quickly become one of my favorite weeknight dinners. Not only because it satisfies that Italian craving, but also because it’s so easy to make and impresses everyone at the table.
Looks good! 🥰