Creamy Burrata Vodka Rigatoni (for One)
This creamy burrata vodka rigatoni for one is rich, creamy and so comforting, perfect for when you want a big bowl of pasta all to yourself. Cherry tomatoes break down with garlic and caramelized tomato paste, get deglazed with vodka, then finished with cream, Parmesan and pasta water into a silky sauce. Top this vodka rigatoni with a mini burrata ball and dig in.
Making pasta for two? Try my Tomato Basil Burrata Pasta.
Why You’ll Love This Vodka Rigatoni
- Single serving, no leftovers.
- Silky vodka cream sauce.
- Creamy burrata on top.
- Ready in 30 minutes.
Ingredients for Burrata Vodka Rigatoni
The Pasta
Rigatoni and reserved pasta water.
The Vodka Sauce
Cherry tomatoes, olive oil, butter, garlic, tomato paste, vodka, heavy cream, salt, black pepper, red pepper flakes and Parmesan.
The Topping
A mini burrata ball and fresh basil.
Swap note: Skip the vodka and use pasta water with a squeeze of lemon. Use gluten-free pasta if needed.
How to Make Vodka Rigatoni
Step 1: Cook the pasta
Cook the rigatoni in well-salted water until al dente, reserving about 1/4 cup pasta water.
Step 2: Break down the tomatoes
Heat olive oil and butter over medium-high heat, add the tomatoes and cook until broken down. Season with salt.
Step 3: Caramelize the paste
Add the garlic for 20 to 30 seconds, then the tomato paste until darker and caramelized.
Step 4: Add vodka and cream
Add red pepper flakes, deglaze with vodka and simmer 30 to 45 seconds. Stir in the cream and season.
Step 5: Finish
Add pasta water until creamy, then the pasta and Parmesan. Top with burrata, Parmesan, basil and red pepper flakes.
Carly’s Expert Tips
- Caramelize the tomato paste for deeper flavor.
- Cook off the vodka for 30 to 45 seconds.
- Pasta water binds the sauce.
- Room temp burrata is extra creamy.
Make It Your Own
- Canned tomatoes: Use crushed tomatoes instead of fresh.
- Chicken: Add sliced chicken.
- Spicy: Add Calabrian chili.
- Penne: Use penne instead of rigatoni.
Make-Ahead and Meal Prep: This pasta is best fresh and comes together fast.
What to Serve With Vodka Rigatoni
Serve with a simple arugula salad or garlic bread.
Storing and Reheating
Store leftovers in the fridge for up to 2 days.
Reheat with a splash of cream or water.
What People Ask About Vodka Rigatoni
Can I make vodka sauce without vodka?
Yes. Use pasta water and a little lemon.
Does the alcohol cook off?
Most of it cooks off when simmered.
Can I use a different pasta?
Yes. Penne works great.
Can I double it?
Yes. Double everything to serve two.
Creamy Burrata Vodka Rigatoni (for One)
Ingredients
Method
- Cook rigatoni in well-salted water until al dente. Reserve about ¼ cup pasta water.
- Heat olive oil and butter in a stainless steel pan over medium-high heat.
- Add cherry tomatoes and cook until softened and broken down. Season lightly with salt.
- Add garlic and cook for 20–30 seconds. Stir in tomato paste and cook until darker and caramelized.
- Add red pepper flakes, then deglaze with vodka. Simmer for 30–45 seconds until the alcohol cooks off.
- Stir in heavy cream and season with salt and pepper.
- Add a splash of pasta water, stirring until the sauce binds and turns creamy. Add more as needed to get to your desired consistency.
- Add cooked pasta. Stir in parmesan until smooth and silky.
- Plate and finish with burrata, more parmesan, basil, and red pepper flakes.
Nutrition
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.
