Mezzi Rigatoni with Peas in Vodka Sauce

Mezzi Rigatoni with Peas in Vodka Sauce is a creamy, cheesy, and deeply comforting baked pasta dish made with short ridged rigatoni, sweet peas, tomato vodka sauce, Parmesan, and melted mozzarella.

This recipe has the richness of a classic vodka sauce with the cozy feeling of a baked pasta casserole. The tomato base becomes smooth and flavorful with shallot, garlic, vodka, cream, and Parmesan, while the peas add little pops of sweetness and color.

The final layer of melted mozzarella makes the dish warm, bubbly, and irresistible. It is the kind of pasta that feels perfect for family dinners, potlucks, Sunday meals, or any night when you want something creamy, saucy, and satisfying.

Why People Will Love Mezzi Rigatoni with Peas in Vodka Sauce Recipe

It is creamy, cheesy, warm, and comforting.

Mezzi rigatoni holds the vodka sauce beautifully inside its ridges and tubes.

The tomato sauce is rich, smooth, and slightly sweet.

Vodka helps deepen the sauce and gives it a classic restaurant-style flavor.

Heavy cream makes the sauce silky and luxurious.

Parmesan adds salty, nutty depth.

Mozzarella melts over the top for a bubbly baked finish.

Peas add sweetness, color, and a soft texture.

Shallot and garlic build a fragrant flavor base.

Calabrian chili paste adds optional heat and complexity.

It can be served as a main dish or a hearty side.

Every bite has pasta, creamy tomato sauce, peas, and melted cheese.

Key Ingredients

Mezzi Rigatoni:
Mezzi rigatoni is short, sturdy, and ridged, making it perfect for holding creamy vodka sauce. Its shape gives the dish a hearty baked pasta texture.

Olive Oil:
Olive oil helps soften the shallot and garlic while adding a smooth, savory base to the sauce.

Shallot:
Shallot brings mild sweetness and a delicate onion flavor that blends beautifully into the tomato cream sauce.

Garlic:
Garlic adds warmth, aroma, and savory depth. It gives the sauce a homemade flavor without overpowering it.

Tomato Paste:
Tomato paste adds concentrated tomato richness and helps deepen the color of the sauce.

Calabrian Chili Paste:
Calabrian chili paste is optional, but it adds a bold, slightly smoky heat that balances the creamy sauce.

San Marzano Tomatoes or Passata:
Blended San Marzano tomatoes or passata create a smooth tomato base with natural sweetness and acidity.

Vodka:
Vodka helps bring out the flavor of the tomatoes and gives the sauce its classic vodka sauce character. The alcohol cooks off as it simmers.

Nutmeg:
Nutmeg adds a subtle warmth that works especially well with cream-based sauces.

Heavy Cream:
Heavy cream makes the sauce velvety, rich, and smooth, turning the tomato base into a beautiful orange-red vodka sauce.

Frozen Peas:
Peas add a gentle sweetness and bright green color. They also give the pasta a fresh contrast to the creamy sauce.

Parmesan Cheese:
Parmesan adds salty, nutty flavor and helps the sauce taste deeper and more savory.

Mozzarella Cheese:
Mozzarella creates the melted, bubbly topping that makes this baked pasta feel extra comforting.

Parsley:
Parsley adds freshness and color at the end, balancing the richness of the cheese and cream.

Expert Tips

Cook the mezzi rigatoni just until al dente so it does not become too soft after baking.

Reserve pasta water before draining because it helps loosen and bind the sauce.

Cook the tomato paste for 1 to 2 minutes to deepen its flavor.

Let the vodka simmer long enough so the alcohol cooks off and the sauce becomes smooth.

Use blended San Marzano tomatoes or passata for the silkiest sauce.

Keep the heat low after adding heavy cream so the sauce stays smooth.

Add the peas near the end so they stay bright and tender.

Stir Parmesan into the sauce before baking for deeper flavor.

Use enough sauce so the pasta stays moist in the oven.

Do not overbake, or the pasta may dry out.

Let the baked pasta rest for 5 minutes before serving.

Add extra Parmesan or parsley right before serving for a fresh finish.

Mezzi Rigatoni with Peas in Vodka Sauce

Ingredients

1 pound mezzi rigatoni pasta

2 tablespoons olive oil

1 small shallot, finely diced

3 garlic cloves, minced

1 tablespoon tomato paste

1 to 2 teaspoons Calabrian chili paste, optional, for heat

1 can San Marzano tomatoes, 28 oz, blended smooth, or 1 jar passata

1/4 cup vodka

1/2 teaspoon nutmeg

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1 cup heavy cream

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1/2 cup frozen peas, or more if desired

1/2 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

2 tablespoons chopped parsley, optional, for garnish

Extra Parmesan, for serving

Instructions

Preheat the oven to 375°F / 190°C if you want to bake the pasta with melted cheese on top.

Bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook until just al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.

While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat.

Add the diced shallot and cook for 2 to 3 minutes, or until softened and fragrant.

Stir in the minced garlic and cook for about 30 seconds, just until aromatic.

Add the tomato paste and Calabrian chili paste, if using. Stir well and cook for 1 to 2 minutes to deepen the flavor.

Pour in the vodka and stir, scraping the bottom of the pan. Let it simmer for 2 to 3 minutes so the alcohol cooks off and the flavor mellows.

Add the blended San Marzano tomatoes or passata. Season with nutmeg, salt, and black pepper.

Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.

Lower the heat and stir in the heavy cream. Simmer gently for another 3 to 5 minutes until the sauce becomes smooth, creamy, and orange-red in color.

Add the frozen peas directly into the sauce and cook for 2 to 3 minutes, just until heated through.

Stir in the grated Parmesan cheese until melted into the sauce.

Add the cooked mezzi rigatoni to the sauce and toss until the pasta is fully coated. If the sauce is too thick, add a splash of reserved pasta water until it reaches your preferred consistency.

Transfer the pasta to a baking dish or foil pan.

Sprinkle the shredded mozzarella cheese evenly over the top.

Bake uncovered for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden in spots.

Remove from the oven and let the pasta rest for 5 minutes before serving.

Garnish with chopped parsley and extra Parmesan if desired.

Serve warm and enjoy the creamy vodka sauce, tender peas, melted cheese, and hearty mezzi rigatoni.

Important Notes When Making Mezzi Rigatoni with Peas in Vodka Sauce

Vodka sauce should simmer gently after the vodka is added.

The vodka flavor should be mellow, not sharp.

Calabrian chili paste can be spicy, so start with a small amount.

Heavy cream should not be boiled aggressively.

The pasta will continue absorbing sauce as it bakes and rests.

Add a splash of pasta water if the sauce becomes too thick.

Frozen peas do not need to be thawed before adding.

Mozzarella can be adjusted depending on how cheesy you want the top.

This dish can be baked in a casserole dish or foil pan.

Leftovers may need a splash of cream, milk, or sauce when reheating.

How to Enjoy This Mezzi Rigatoni with Peas in Vodka Sauce After Cooking

After the Mezzi Rigatoni with Peas in Vodka Sauce comes out of the oven, let it rest for about 5 minutes. This helps the sauce settle into the pasta and allows the melted mozzarella to firm up slightly.

Serve the pasta warm, scooping deep portions so each plate gets creamy vodka sauce, tender peas, rigatoni, Parmesan, and melted mozzarella.

For a simple dinner, serve it with garlic bread, toasted Italian bread, focaccia, or a crisp green salad. The bread is perfect for scooping up extra sauce.

For a fuller Italian-style meal, pair it with Caesar salad, roasted vegetables, grilled chicken, meatballs, Italian sausage, or sautéed spinach.

For extra flavor, finish each serving with grated Parmesan, chopped parsley, cracked black pepper, red pepper flakes, or a small drizzle of olive oil.

This pasta is best enjoyed hot and saucy, when the cheese is still melted and the vodka sauce is creamy. Leftovers can be refrigerated and reheated gently with a splash of milk, cream, or pasta water to bring back the silky texture.

Nutrition Information

Approximate nutrition per serving, based on 6 servings:

Additional estimate:

Calcium: 360–520 mg | Potassium: 550–850 mg | Iron: 2.5–4 mg | Vitamin A: 1,200–2,200 IU | Vitamin C: 18–35 mg

Frequently Asked Questions:

What is Mezzi Rigatoni with Peas in Vodka Sauce?
It is a creamy baked pasta dish made with short rigatoni, tomato vodka sauce, heavy cream, peas, Parmesan, and melted mozzarella.

What does this pasta taste like?
It tastes creamy, tomato-rich, lightly sweet, cheesy, savory, and comforting, with tender peas and a smooth vodka sauce.

Does vodka sauce taste like alcohol?
No. When cooked properly, the vodka flavor becomes mellow and helps deepen the tomato sauce rather than tasting sharp or alcoholic.

What should I serve with this pasta?
Serve it with garlic bread, Caesar salad, roasted vegetables, grilled chicken, meatballs, focaccia, or a simple green salad.

Is this recipe good for a family dinner?
Yes. It is hearty, creamy, cheesy, and easy to serve from a baking dish, making it great for family meals or gatherings.

Can I make this without vodka?
Yes. You can replace the vodka with a splash of pasta water, broth, or extra tomato sauce, but the flavor will be slightly different.

Can I use another pasta shape?
Yes. Rigatoni, penne, ziti, paccheri, or shells all work well because they hold thick sauce.

Can I add more peas?
Yes. You can increase the peas to 1 cup if you want more sweetness, color, and texture.

How do I keep the pasta from drying out in the oven?
Use plenty of sauce, cook the pasta only until al dente, and avoid overbaking. Add a splash of pasta water if needed before baking.

Can I make this pasta ahead of time?
Yes. Assemble it ahead, cover, and refrigerate. Bake when ready, adding a few extra minutes if baking straight from the refrigerator.