Baked Rigatoni with Vodka Cream Sauce

Name: Baked Rigatoni with Vodka Cream Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 oz (170 g) pancetta, diced into ¼-inch cubes, cut into ¼-inch cubes; 1 large (75 g) large shallot, minced, minced into ⅛-inch pieces; 3 cloves (12 g) garlic cloves, minced, minced finely; 1 can (28 oz) (800 g) canned whole tomatoes in juice; ½ cup (120 ml) vodka; 1 cup (240 ml) heavy cream, cold; 1½ cups (150 g) Parmigiano-Reggiano cheese, finely grated, finely grated, divided (1 cup for sauce, ½ cup for topping); 2 tbsp (30 ml) extra-virgin olive oil; kosher salt, divided: 2 tablespoons for pasta water, to taste for sauce; freshly ground black pepper, to taste; ¼ tsp (½ g) red pepper flakes (optional); 10 leaves (12 g) fresh basil leaves, left whole for garnish, optional (optional); 1 lb (450 g) rigatoni pasta, dried; 1 tbsp (14 g) unsalted butter, cold, for greasing baking dish

From the MyKitchenBank Kitchen

This Italian-American baked pasta combines the creamy, tomato-forward flavors of vodka sauce with tender rigatoni and crispy pancetta in a golden, bubbling casserole. The vodka adds subtle complexity and helps balance the richness of the cream and tomatoes. Perfect for weeknight dinners or feeding a crowd, it's best enjoyed hot from the oven with a fresh basil garnish.

Prep: 15 min
Cook: 35 min
Wait: 25 min
Total: 1 hr 15 min
Makes: Serves 6 as a main course

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Ingredients

6 servings

6 oz (170 g) pancetta, diced into ¼-inch cubes, cut into ¼-inch cubes
1 large (75 g) large shallot, minced, minced into ⅛-inch pieces
3 cloves (12 g) garlic cloves, minced, minced finely
1 can (28 oz) (800 g) canned whole tomatoes in juice
½ cup (120 ml) vodka
1 cup (240 ml) heavy cream, cold
1½ cups (150 g) Parmigiano-Reggiano cheese, finely grated, finely grated, divided (1 cup for sauce, ½ cup for topping)
2 tbsp (30 ml) extra-virgin olive oil
kosher salt, divided: 2 tablespoons for pasta water, to taste for sauce
freshly ground black pepper, to taste
¼ tsp (0.5 g) red pepper flakes (optional)
10 leaves (12 g) fresh basil leaves, left whole for garnish, optional (optional)
1 lb (450 g) rigatoni pasta, dried
1 tbsp (14 g) unsalted butter, cold, for greasing baking dish

Equipment (8)

Large pot or 4–5 quart Dutch oven (for sauce)
Large pasta pot (6–8 quarts, for boiling pasta water)
9×13-inch (23×33 cm) oven-safe baking dish
Wooden spoon
Slotted spoon
Colander
Tongs or two wooden spoons
Oven mitts

Steps

Before you start

Read the recipe to understand the timing and overlap of steps
Prep all ingredients before cooking: dice pancetta, mince shallot and garlic, measure vodka and cream, grate cheese
Fill your large pasta pot with water and place it nearby—you'll bring it to a boil mid-recipe
Position your oven rack in the center and have a 9×13-inch baking dish ready

1
Render pancetta until crispy
- Cut pancetta into ¼-inch cubes.
- In a large pot or 4–5 quart Dutch oven, cook pancetta over medium heat, stirring occasionally, for about 8 minutes until the fat renders and the meat is golden and crispy.
- Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the fat in the pot.
- You'll need about 3 tablespoons of rendered fat; if there's less, add the 2 tablespoons of olive oil.
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Ready when: Pancetta is golden brown and crispy, fat is fully rendered and shimmering
Tip: Render the fat slowly on medium heat so the pancetta flavors deepen; high heat will brown it too fast and make it bitter
2
Sauté shallot and garlic
- Add the minced shallot to the hot pancetta fat and cook over medium heat, stirring occasionally, for 4 minutes until softened and translucent.
- Add the minced garlic and cook for 1 more minute until very fragrant.
- Don't let the garlic brown.
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Ready when: Shallot is translucent and soft, garlic is very fragrant
Tip: Add garlic last so it doesn't burn; watch it for just 1 minute until very aromatic
3
Start pasta water and preheat ovenOven 375°F / 190°C
- While the aromatics cook, fill a large pasta pot (6–8 quarts) about three-quarters full with water.
- Add a generous 2 tablespoons of kosher salt.
- Cover and bring to a rolling boil over high heat.
- At the same time, position your oven rack in the center and preheat your oven to 375°F (190°C).
- Both the water and oven will be ready by the time you need them.
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Ready when: Water is at a rolling boil, oven reaches 375°F (190°C)
Tip: Start the oven now so it's fully preheated by the time you finish combining the pasta and sauce
4
Add tomatoes and vodka to sauce base
- Carefully pour the canned tomatoes with their juice into the pot with the aromatics and pancetta fat.
- If the tomatoes are whole, gently crush them with a wooden spoon as they go in.
- Pour in the vodka.
- Stir well to combine, using your wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these add rich, deep flavor to the sauce.
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Ready when: Ingredients are thoroughly combined, liquid is simmering gently
Tip: Scrape the pot bottom well to deglaze; those browned bits add depth and richness
5
Simmer sauce until reduced
- Bring the sauce to a gentle simmer, then reduce heat to medium-low.
- Simmer, uncovered, for 15 minutes, stirring occasionally.
- As it simmers, the sauce will reduce slightly, the tomato flavor will concentrate and deepen, and the sharp alcohol smell will fade.
- The volume should reduce by about ¾ to 1 cup.
- The sauce should look slightly thickened and rich.
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Ready when: Sauce has reduced by about one-quarter, tomato flavors are concentrated, alcohol smell is gone
Tip: Don't skip the simmering step; it allows the vodka flavor to marry with the tomatoes and creates a richer sauce
6
Cook rigatoni until al dente
- By now, your pasta water should be at a rolling boil.
- Carefully add the rigatoni to the pot and stir with a wooden spoon to prevent sticking.
- Cook, stirring occasionally, until the pasta is just al dente—this is typically 1–2 minutes less than the package direction, since the pasta will continue cooking in the oven.
- The pasta should have a slight firmness when you bite it.
- Drain the pasta in a colander.
- Do not rinse it; the starch on the pasta helps the sauce cling to it.
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Ready when: Pasta is al dente with a slight firmness in the center, not soft or mushy
Tip: Don't overcook the pasta on the stove; you want some bite left so it doesn't turn mushy in the oven
7
Finish sauce with cream and pancetta
- Remove the sauce pot from the heat or reduce heat to low.
- Slowly pour in the heavy cream while stirring gently.
- The heat is off or very low to prevent the cream from breaking or separating.
- Stir in the cooked pancetta you set aside earlier.
- Taste the sauce and season generously with kosher salt and freshly ground black pepper.
- Add a pinch of red pepper flakes if you like heat.
- Stir in 1 cup (100g) of the grated Parmesan cheese until melted and well incorporated.
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Ready when: Cream is fully incorporated, sauce is smooth and silky, cheese is melted, pancetta is warmed through
Tip: Keep the heat very low when adding cream to prevent it from breaking or curdling; stir gently for a silky, luxurious sauce
8
Lightly butter the baking dish
- Using the 1 tablespoon of cold butter, lightly coat the inside of a 9×13-inch (23×33 cm) baking dish, rubbing it on all surfaces so the pasta won't stick.
- Set the dish aside.
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Ready when: Baking dish is evenly coated with a thin layer of butter
Tip: Use cold butter so it doesn't melt and pool; a thin, even coating is all you need
9
Combine pasta with vodka cream sauce
- Transfer the drained pasta to the pot with the finished sauce (or transfer both to a large bowl).
- Using tongs or two wooden spoons, gently toss the pasta and sauce together for about 2 minutes until every piece of rigatoni is evenly coated and combined.
- There should be no dry pasta pieces visible, and the sauce should cling to the pasta.
- Work gently so you don't break the pasta.
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Ready when: All pasta is evenly coated with creamy sauce, no dry areas visible
Tip: Toss gently using tongs or spoons; rough handling can break the pasta and make it mushy
10
Transfer to baking dish and top with cheese
- Pour and scrape the pasta and sauce mixture into the prepared baking dish, spreading it in an even layer.
- The sauce should be pooling slightly around the pasta.
- Sprinkle the remaining ½ cup (50g) of grated Parmesan cheese evenly over the top in a single layer.
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Ready when: Pasta is spread evenly, cheese is distributed across the top
Tip: Spread the pasta in an even layer so it bakes evenly; uneven piles will cook unevenly
11
Bake until golden and bubblyOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 18–22 minutes, until the top is light golden brown and the sauce is bubbling gently at the edges around the pasta.
- Watch it during the last few minutes; if the cheese is browning too quickly, tent the dish loosely with aluminum foil.
- You want the top to be a light, appetizing gold, not dark brown.
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Ready when: Top is light golden brown, sauce bubbles gently at the edges, cheese is fully melted
Tip: Start checking at 18 minutes; all ovens vary, so watch carefully in the last few minutes to prevent over-browning
12
Cool slightly and garnish
- Remove the baking dish from the oven using oven mitts and place it on a heat-safe surface.
- Let the pasta rest on the counter for 2–3 minutes so the sauce sets slightly and cools to a safe eating temperature.
- Scatter the fresh basil leaves over the top if using.
- Serve hot while the sauce is creamy and the pasta is tender.
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Ready when: Dish has cooled enough to touch the sides, sauce is no longer bubbling aggressively
Tip: Don't skip the resting step; it allows the sauce to set slightly so the baked pasta holds together better when serving

Good to know

Tips

Don't overcook the pasta on the stove; it will continue cooking in the oven. Aim for 1–2 minutes less than the package direction for al dente.
The vodka flavor becomes subtle and sophisticated as it cooks off during simmering; it adds complexity without an obvious alcohol taste.
For extra richness and a more velvety sauce, stir in 1 additional tablespoon of butter with the cream.
If you prefer a thinner sauce, reserve ¼ cup of pasta water before draining and stir it into the sauce before combining with the pasta.

Make ahead

Can be assembled up to 1 day ahead and refrigerated before baking. Bake directly from the fridge, adding 5–10 minutes to the baking time. Or bake fully, cool, and reheat.

Storage & reheating

Room temperature: up to 2 hours after baking. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container (wrap the baking dish tightly in plastic wrap and foil). Reheat: In a 350°F (175°C) oven, covered, for 15–20 minutes until heated through. Or microwave individual portions on 50% power for 3–4 minutes.

Substitutions

vodka → dry white wine (Pinot Grigio or Sauvignon Blanc). Use the same amount. The sauce will be slightly less complex and more wine-forward, but still delicious and rich. The alcohol will still cook off during simmering.
pancetta, diced into ¼-inch cubes → bacon (6 strips, cooked and chopped) or Italian sausage (6 oz, browned and crumbled). Bacon is milder and less salty; sausage is richer and more savory. Both work well. Skip the initial rendering step if using bacon and just cook it separately.
heavy cream, cold → half-and-half or crème fraîche. Half-and-half will make a lighter sauce (not quite as creamy). Crème fraîche adds a subtle tang. Use the same amount.
fresh basil leaves → fresh Italian parsley or fresh mint. Parsley gives a lighter, fresher taste; mint adds brightness. Both are optional garnishes.