Creamy Burrata Vodka Rigatoni (for One)

This vodka rigatoni with burrata is rich, creamy, and so comforting. Perfect for when you want a big bowl of pasta all to yourself.

Creamy Burrata Vodka Rigatoni (for One) FAQs

Can I use a different type of pasta?

Yes, you can substitute rigatoni with other pasta shapes like penne or fusilli, but rigatoni works best for holding the creamy sauce.

What can I use instead of burrata?

You can use fresh mozzarella or ricotta as a substitute for burrata, though burrata adds a unique creaminess.

Can I make this recipe without vodka?

Yes, you can omit the vodka, but it adds a subtle depth of flavor to the sauce.

How do I store leftovers?

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

Can I make this recipe dairy-free?

You can try substituting heavy cream with a dairy-free alternative like coconut cream and omit the parmesan and burrata, but the flavor will differ.

Creamy Burrata Vodka Rigatoni (for One)

This vodka rigatoni with burrata is rich, creamy, and so comforting. Perfect for when you want a big bowl of pasta all to yourself.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1 servings

Course: Dinner

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 4 oz rigatoni
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp butter
• 2 clove garlic minced
• 1 tbsp tomato paste
• 2 tbsp vodka
• 1/4 cup heavy cream
• Salt & black pepper
• pinch red pepper flakes
• 2 tbsp freshly grated parmesan
• 1/4 cup reserved pasta water
• 1 mini burrata ball

Method

 

1. Cook rigatoni in well-salted water until al dente. Reserve about ¼ cup pasta water.

1. Heat olive oil and butter in a stainless steel pan over medium-high heat.

1. Add cherry tomatoes and cook until softened and broken down. Season lightly with salt.

1. Add garlic and cook for 20–30 seconds. Stir in tomato paste and cook until darker and caramelized.

1. Add red pepper flakes, then deglaze with vodka. Simmer for 30–45 seconds until the alcohol cooks off.

1. Stir in heavy cream and season with salt and pepper.

1. Add a splash of pasta water, stirring until the sauce binds and turns creamy. Add more as needed to get to your desired consistency.

1. Add cooked pasta. Stir in parmesan until smooth and silky.

1. Plate and finish with burrata, more parmesan, basil, and red pepper flakes.

Notes

• You can swap cherry tomatoes for canned crushed tomatoes or chopped fresh Roma or vine-ripened tomatoes. Adjust pasta water accordingly as canned or fresh tomatoes may make the sauce looser.
• For extra flavor, use freshly grated parmesan instead of pre-grated cheese.
• Ensure the vodka cooks off completely to avoid a strong alcohol taste.