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Creamy Burrata Vodka Rigatoni (for One)

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.