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:
Start the pasta: Bring salted water to a boil and cook your rigatoni. Reserve ¾ cup pasta water before draining.
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.
Build the flavor: Add tomato paste and mushrooms. Stir frequently and let it cook for about 4 minutes, allowing everything to caramelize slightly.
Creamy magic: Lower the heat and stir in the heavy cream. Let it gently bubble for 3–5 minutes.
Spice it up: Add cracked red pepper, sea salt, pepper, and dried basil. Stir in the butter and reserved pasta water.
Cheese, please: Fold in the Parmesan until melted and glossy.
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?
Easy Salad for An Outdoor Gathering - Marinated Cole Slaw Salad
I need an easy go-to salad and side dish that can feed a crowd. On top of the kids' soccer, acting and grocery shopping, plus whatever else life throws at me, I'm making a very simple Marinated Cole Slaw Salad. For 30. (Yes, you read that right.)
Today especially, I need an easy go-to salad and side dish that can feed a crowd. On top of soccer, acting and grocery shopping, plus whatever else life throws at me, I'm making a very simple Marinated Cole Slaw Salad. For 30. (Yes, you read that right.)
And no Karen, there is no Mayo!
The next event you have where they are cooking hamburgers or anything on the grill really, try this. I usually double it because I promise this is one that EVERYONE loves and you will too.
Amy's Marinated Cole Slaw Salad
Ingredients
(Double if you have a crowd)
1 bag of cabbage salad (I use Taylor Farms Asian Chopped Salad and I don't use the wonton noodles, sliced almonds, and seasame ginger dressing. You can throw away or use on a salad another day.)
1 (3 oz) pkg of chicken flavored ramen noodles (crumbled, use a spoon and before you open the packet pound out any frustrations you may or may not have. It's fun!) Reserve the seasoning package for the dressing.
2 Tablespoons Sugar
3 Tablespoons Apple Cider Vinegar
1/3 Cup Olive Oil
3 Green onions (there are green onions in the salad package, but I like to add more)
1 small package of Slivered almonds (you can use what is in the pre packaged salad or save those for another time)
1/2 cup to 1 cup sunflower seeds (whatever your family prefers)
Salt and pepper for taste
Salad Dressing:
In a coffee cup, mix the ramen packet, sugar, apple cider vinegar, and oil together. I do it in a coffee cup and then put in the microwave and stir occasionally until sugar dissolves. You can do this on the stove in a sauce pan as well, but I like to keep things simple and easy. Let cool and stir before pouring on your salad. You can use all the dressing or part.... your families taste buds will be different from my family so do you decide what is best for your family.
Salad Directions:
In a large bowl place your salad, almonds, sunflower seeds, green onion if you have extra like me and the crumbled ramen noodles. Toss together.
Once your dressing is cool stir and pour over your salad. You can serve immediately or allow to sit for a bit and marinate. The Berry's like it to marinate! So easy and oh so good! Bon appetit!
xo,
Amy