baked pesto alla vodka rigatoni

Man, I haven’t shared some noods in awhile.

J takes off for an overnight running event on Friday, so I figured it fitting to make up a rich pasta dinner to bulk up his glycogen stores before the big occasion. Granted, I don’t think fitness gurus count vodka sauce and a metric ton of cheese as good pre-race fueling, but I guess I’m not here to abide by all the rules. Cheesy pasta is always okay to me.

Who else feels especially weird in this phase between Thanksgiving and full-on Christmas? I’ve been working diligently on this year’s cookie box and a menu for Christmas Eve and Day, so I’m not quite outside of the season’s approach. When I step away from my content, though, I’m a bit disbelieving that we’ve approached December already. Part of me is excited, part of me in denial.

The passing of another year freaks me out a bit. I’ve had a bit of bystander syndrome lately: I feel I’ve been mostly an observer of my life, rather than an active participant. Part of anxiety for me is dissociation, which disrupts my ability to be present. Now, we’re suddenly viewing 2023 through the windshield, and 2022 is soon to be in the rearview. Yikes.

Still, we must enjoy everyday foods among the holiday fare, which brings in this Baked Pesto Alla Vodka Rigatoni. Out of the pasta cuts in the world, rigatoni is probably my second favorite (orzo might be first, I actually didn’t put that much thought into ranking noodles). The plump pasta soaks up this easy, cozy vodka sauce impeccably, and a quick bake in the oven with a heap of mixed cheeses renders this irresistible. Recommend this for busy weeknights, date nights, or if you’re feeding a crowd.

Wodka

This dinner is *almost* one pan-friendly, but I can’t call it such because I cook the pasta separate from the sauce. So, two-pan friendly. Not bad.

Vodka sauce is the more indulgent cousin of a traditional tomato sauce. Butterier, cheesier, and creamier. I add pesto for a little flare and because pesto is the…nevermind. I won’t say it.

I like to get the pasta water boiling before I start the sauce, and tend to cook the pasta while the sauce thickens and simmers since it doesn’t need much attention after the components are added. You can completely cook the pasta before you start the sauce, if you’re less confident about your multitasking skills. No harm, no foul.

As for the sauce, start with onion and shallot (double whammy of onioniness), then stir in garlic, thyme, red pepper flakes, sweet paprika, and lots of tomato paste. Love the depth the paste adds to the sauce. Deglaze the pan with plenty of vodka for a few minutes.

Crushed tomatoes are my favorite iteration to use in vodka sauce, but you can also use a can of plain tomato sauce. Both are great. Stir this up with some butter, pesto, and creamy coconut milk (or heavy cream). Let it simmer a few minutes, then finish with a dab of spinach and lots of grated parmesan.

Wakey Wakey, Cheesy Bakey

Take your cooked pasta and dump it in the sauce. Toss that shit around until the noods are nice and saucy, then whack the pan with a blend of fontina, mozzarella, gouda, and a little more parmesan. Fantastic.

Small tip: you can swap out cheeses if you have others around you need to use. I like Swiss, or you can go full-on mozzarella. The pan won’t scream at you if you deviate a little, and neither will I.

Bake that goodness up until bubbly and gooey. I serve my skillet with fresh herbs and usually a steamed vegetable for a bit of green. Nothing elaborate. Some baguette or ciabatta would be nice, too, if you want an extra punch of comfort.

See, it’s easy to put a soul-soothing dinner on the table with minimal effort. Pull out that drive thru line, you fool.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Pasta Party:

One Pot Sundried Tomato Pesto Ricotta Pasta

“BLT” Pasta Salad

Easy Broccoli Walnut Pesto Pasta

Blackened Shrimp Caesar Pasta

baked pesto alla vodka rigatoni

Cheesy and *almost* a One Pan Wonder. A fabulous weeknight carb load.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Main Course

Servings 8

Ingredients

  

• 1 lb rigatoni
• 1 yellow onion, diced
• 2 shallots, minced
• 6 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 1 tbsp paprika
• 1/2 tsp red pepper flakes
• 1/3 cup tomato paste
• 3/4 cup vodka
• 1 28-oz can crushed tomatoes
• 1/3 cup basil pesto, homemade or store bought
• 2 tbsp salted butter
• 1/2 cup canned full-fat coconut milk or heavy cream
• 1 1/4 cup fresh parmesan cheese, grated
• 2 cups fresh baby spinach
• 1 cup fontina cheese, shredded
• 1 cup low-moisture mozzarella cheese, shredded
• 1/2 cup gouda cheese, shredded
• fresh oregano or basil, to serve

Instructions

 

• Preheat oven to 425 degrees.
• Bring a large pot of salted water to a boil. Cook off the rigatoni according to package directions. Drain.
• Heat 1 tablespoon olive oil in a large oven-safe skillet over medium. Saute the onion and shallot until softened, about 4-5 minutes. Stir in the garlic, thyme, paprika, red pepper flakes, and tomato paste. Pour in the vodka and bring to a simmer until reduced by half, about 2-3 minutes.
• Add the crushed tomatoes, pesto, butter, and coconut milk or heavy cream. Simmer until slightly thickened, about 5-8 minutes. Stir in 1 cup of parmesan and the spinach until the cheese melts and the spinach wilts, about 2-3 minutes longer.
• Dump the pasta into the sauce and toss to coat. If needed, transfer the pasta and sauce to an oven-safe casserole dish. Top with the fontina, mozzarella, gouda, and remaining 1/4 cup of parmesan. Bake for 12-15 minutes until the cheese melts, bubbles, and turns golden in spots. Serve hot with fresh herbs, as desired.

Keyword cheese, fall, italian, pasta, pesto, rigatoni, vegetarian, vodka sauce, weeknight dinner, winter