Rigatoni alla Vodka

Rigatoni alla Vodka

Cook Time: 15 MINUTES

Serves: 2 PEOPLE



  • 1 box Banza Rigatoni 
  • ¼ cup olive oil
  • 2 tbsp butter
  • 2 to 3 garlic cloves, finely grated
  • 5 tbsp tomato paste
  • 1 cup heavy cream
  • Grated Parmesan, for garnish
  • Basil leaves, roughly chopped, for garnish
  1. Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. 
  2. Sauté Aromatics: While pasta cooks, place a medium pot over medium heat. Add olive oil and butter. Once butter is melted, add garlic and tomato paste. Cook, whisking until fragrant, 2-3 minutes. 
  3. Make Sauce: Add heavy cream and increase heat to medium-high. Simmer for about 5 minutes, whisking constantly. 
  4. Finish Pasta: Remove sauce from heat and add Banza. Toss gently to coat. Taste and season with salt as desired. Garnish with Parmesan and basil.

  • Garlic needs to be grated on a microplane for best sauce consistency.
  • Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream.
  • Add dried oregano or chili flakes to the sauce for another layer of flavor and heat.