Tomato Vodka Rigatoni   

One of my favorite comfort meals is pasta with pink vodka sauce. I created a simple and easy sauce that uses fresh ingredients for extra nutrients and flavor. The richness of the Kelapo ghee and cream makes the sauce the perfect texture and if you’re looking for comfort on the healthier side, swap out pasta for veggie pasta or zoodles and add in some extra veggie power. 

Rigatoni pasta with vodka tomato sauce next to kelapo ghee


  • ¼ cup Kelapo ghee 
  • 1 finely chopped, onion 
  • 4 thinly sliced, garlic cloves 
  • ¾ cup tomato paste 
  • ½ cup vodka 
  • ¼ cup thickened cream 
  • ½ cup finely grated, parmesan 
  • 400 g rigatoni – reserve ¼ cup of pasta water 


  • Follow rigatoni cooking instructions and reserve ¼ cup of the leftover cooking water to add into the sauce later. 
  1. Using a large non-stick frypan, heat ¼ cup of Kelapo ghee over medium heat. Then, add in 1 finely chopped onion and 4 thinly sliced garlic cloves to the frypan. Cook for about 5-6 minutes, or until softened, and continually stir. Next, add ¾ cup of tomato paste and stir for 2 minutes. 
  2. Add ½ cup of vodka to the pan and cook for about 4-5 minutes. Then, stir in ¼ cup of thickened cream, ½ cup of finely grated parmesan, and ¼ cup of reserved pasta water; bring to a simmer. Lastly, remove the pan from the heat and add in your choice of seasonings. Stir in the cooked rigatoni to the sauce and make sure to coat evenly. Enjoy! 
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