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Spaghetti Sunday: Creamy Spicy Vodka Rigatoni with Meatballs (BerryFamily Favorite

Almost every Sunday in the Berry house, it’s pasta night. What started as something simple became a tradition that brings us back to the table—sometimes for seconds. This creamy, spicy vodka rigatoni is rich, comforting, and surprisingly easy… and I think I finally cracked the code.

Almost every Sunday in the Berry house, it’s pasta night. It started as something simple—and became a family tradition. It’s comforting. It’s nostalgic. It brings us all to the table (and let's be honest… sometimes back for seconds).

This week, I tried to break the code on a vodka sauce from one of our favorite local restaurants—and I think I nailed it. It’s creamy, dreamy, spicy, and so good I had to grab a spoon to “test” it… multiple times. 😏

Let’s dive in!

Ingredients:

  • Olive oil

  • ½ onion, chopped

  • 2–3 cloves garlic, chopped

  • 2 small cans tomato paste

  • 1 cup mushrooms (I used fresh but you could use canned)

  • 1 ¾ cups heavy whipping cream

  • Cracked red pepper (to taste)

  • Sea salt, pepper (to taste)

  • Dried basil (about 1 tsp)

  • 2 tbsp unsalted butter

  • ½ cup fresh grated Parmesan

  • ¾ cup reserved pasta water

  • 1 package rigatoni

  • Optional: Store-bought meatballs (I used Central Market’s and they were amazing)

How to Make It:

  1. Start the pasta: Bring salted water to a boil and cook your rigatoni. Reserve ¾ cup pasta water before draining.

  2. Sauté the base: In a large skillet, heat olive oil over medium. Add chopped onions and sauté until soft. Toss in the garlic and cook for another minute.

  3. Build the flavor: Add tomato paste and mushrooms. Stir frequently and let it cook for about 4 minutes, allowing everything to caramelize slightly.

  4. Creamy magic: Lower the heat and stir in the heavy cream. Let it gently bubble for 3–5 minutes.

  5. Spice it up: Add cracked red pepper, sea salt, pepper, and dried basil. Stir in the butter and reserved pasta water.

  6. Cheese, please: Fold in the Parmesan until melted and glossy.

  7. Bring it all together: Add cooked pasta and meatballs. Stir to coat and serve piping hot.

That’s it!

Rich. Spicy. Silky. And done in about 30 minutes.
Perfect for Sundays—or literally any night you want something special without a ton of effort.

Let me know if you try it—and tag me if you do!
I’d love to know… what’s your favorite family dinner tradition?

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