Spicy Vodka Rigatoni Pasta Bake

Ingredients

• 454 g (16 oz)rigatoni pasta
• about 20 g (1 cup)chopped kale
• 15 ml (1 tbsp)extra-virgin olive oil
• 4garlic cloves, minced
• 2 mediumvine tomatoes, chopped into chunks
• 90 ml (6 tbsp)tomato purée
• 10 ml (2 tsp)Tuscan ‘Marry Me’ seasoning blend
• 5 ml (1 tsp)sea salt
• 2.5 ml (½ tsp)red pepper flakes
• 425 g (15 oz)tomato sauce
• 360 ml (1½ cups)double cream
• 120 ml (½ cup)vegetable stock
• 30 ml (2 tbsp)cooking wine
• ½ lemonfreshly squeezed lemon juice
• about 200 g (2 cups)mild or mature cheddar, or mozzarella
• about 50 g (½ cup)freshly grated Parmesan

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and lightly grease a baking dish of about 23 × 33 cm (9 × 13 inches).

2. 2

   Cook the pasta

   Cook the rigatoni according to the packet instructions; it usually takes 10–13 minutes. The recipe suggests adding 15 ml (1 tablespoon) olive oil to the boiling water to help stop the pasta sticking. Drain and set aside.

3. 3

   Make the sauce

   Heat the olive oil in a large 30 cm (12-inch) frying pan. Add the minced garlic and sauté, stirring often, for 1–2 minutes until translucent and fragrant. Add the chopped tomatoes, tomato purée, Tuscan seasoning, chilli flakes and salt; sauté for 2–3 minutes until combined and fragrant. Stir in the tomato sauce, vegetable stock, double cream, lemon juice, kale and cooking wine. Bring to the boil, then lower the heat and simmer for 3–4 minutes. Stir in the grated Parmesan until melted and the sauce is smooth, then remove from the heat.

4. 4

   Assemble the bake

   Spoon a little sauce into the bottom of the prepared dish. Add the drained pasta and pour over the remaining sauce, then stir gently to coat the pasta evenly. Scatter the cheddar or mozzarella over the top.

5. 5

   Bake until browned

   Cover loosely with foil and bake for 20–25 minutes. Remove the foil and bake for a further 10–15 minutes, until the cheese has melted and the top is lightly browned.

6. 6

   Serve the pasta

   Take the dish out of the oven and serve with salad or garlic bread.

What is spicy vodka rigatoni pasta bake?

This is an oven-baked take on rigatoni with a creamy, tomato-based sauce, chilli and cheese. The dish’s name refers to vodka-style pasta sauce, but the ingredient list here includes cooking wine rather than vodka.

Rigatoni’s ridged tubes hold on to the sauce, while baking melts the cheese into a savoury topping. Kale and chopped fresh tomatoes add extra texture to the creamy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 6g protein, 9g carbs, 27g fat.

The pasta supplies most of the carbohydrates, while the cream, olive oil and cheese contribute much of the fat. Cheese and cream also provide some protein, alongside smaller amounts from the pasta and kale. Pair a portion with salad or another vegetable side to add freshness and balance the plate.

Build flavour in the sauce

Garlic first: give it 1–2 minutes in the oil, stirring often, until fragrant and translucent rather than browned.

Tomato base: sauté the fresh tomatoes, tomato purée, seasoning, chilli and salt for 2–3 minutes before adding the liquids. This briefly cooks the concentrated tomato and spices together.

Keep the pasta and sauce in balance

Pasta shape: rigatoni is the recipe’s choice, but the method allows another pasta shape. Follow its packet timing and drain it before assembling.

Sauce coverage: stir gently after adding the sauce so it reaches the pasta throughout the dish. A little sauce on the base helps coat the pasta from underneath.

Watch the sauce texture

Simmer gently: once the sauce comes to the boil, turn the heat down and let it simmer for 3–4 minutes. Stir in the Parmesan off the heat until it melts and the sauce looks smooth.

Chilli level: the red pepper flakes supply the heat, so use less if you prefer a milder bake. The recipe also suggests adjusting the amount to suit your taste.

Bake for a melted, golden top

Covered stage: bake under loosely placed foil for 20–25 minutes so the dish heats through while the cheese stays protected.

Uncovered stage: remove the foil and bake for another 10–15 minutes. Look for melted cheese with light browning on top.

What to serve alongside

A crisp green salad is the recipe’s suggested partner and gives the meal a fresh contrast to the rich sauce. Garlic bread is another option for serving alongside.

Let the bake settle briefly after it comes out of the oven if you want neater portions, then serve directly from the dish.

Recipe notes & tips

• Use the pasta packet timing as a guide, as different shapes may cook at different rates.
• Stir the garlic frequently so it becomes fragrant without browning.
• Adjust the red pepper flakes to make the sauce milder or hotter.
• Grate the Parmesan finely so it melts smoothly into the sauce.
• Spread the pasta evenly in the dish so the sauce and cheese cover it throughout.

Variations

• Change the pasta: Use another pasta shape if you do not have rigatoni.
• Reduce the heat: Use fewer red pepper flakes for a gentler sauce.
• Choose your cheese: Top with cheddar or mozzarella, as suggested in the recipe.
• Use roasted tomatoes: Substitute herb-roasted tomatoes for the chopped fresh tomatoes, as the method allows.
• Add a side salad: Serve with a simple salad for a fresh contrast.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; stir often and stop once it is translucent and fragrant.
• Boiling the sauce for too long: After it reaches the boil, lower the heat and simmer for just 3–4 minutes.
• Uneven sauce coverage: Stir the pasta and sauce gently before adding the cheese.
• Leaving the bake uncovered throughout: Keep it loosely covered for the first 20–25 minutes, then uncover to brown.
• Overbaking the topping: Check during the final 10–15 minutes and remove the dish when the cheese is melted and lightly browned.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat portions in the oven or microwave until hot throughout; add a splash of water or stock if the sauce has thickened.

Frequently asked questions