Vodka Rigatoni Pasta with Feta

The barrel-aged Feta in this dish takes this viral dish to new heights!



Prep Time:


Cook Time:



Greek, American, Italian


  • 500g cherry or grape tomatoes
  • 4 cloves garlic, peeled, bruised
  • 1⁄4 cup tomato paste
  • 1⁄4 cup vodka
  • 1⁄2 teaspoon dried chilli flakes
  • 180g Aphrodite Barrel Aged Feta
  • 1⁄4 cup extra-virgin olive oil
  • 400g rigatoni
  • 3⁄4 cup (375ml) thickened cream
  • basil leaves, for serving


  1. Preheat oven to 200oC fan forced  (400F). Place the tomatoes, garlic, tomato paste, vodka and chilli flakes in a large baking dish. Season with salt and pepper & toss well to coat.
  2. Place the Feta in the centre of the tray and drizzle over the olive oil. Bake for 20 minutes or until the garlic has softened and the tomatoes have split.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water, according to the packet instructions, or until al dente. Drain, reserving 1⁄2 cup of pasta water.
  4. Remove the tray from the oven and add the cream, mash the feta and tomatoes with a fork & mix until well combined. Coat the pasta in the sauce, adding the reserved pasta water if it looks too dry. Season with salt & pepper and divide between serving bowls. Top with fresh basil leaves.