Spicy Italian Rigatoni with Vodka Sauce
A creamy, spicy vodka sauce made with Italian sausage, tomato paste, and parmesan, tossed with rigatoni for the perfect cozy pasta.
Ingredients
- 1 lb rigatoni
- 1 lb spicy italian sausage
- 1 tsp red pepper flakes if desired for spice
- 2 shallots finely diced
- 3 cloves garlic minced
- 1 6 oz tube tomato paste
- 1/2 cup vodka
- 1/4 cup reserved pasta water
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan divided
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package instructions. Reserve 1/4 cup pasta water before draining.
- In a large pan over medium heat, drizzle olive oil and cook the spicy Italian sausage, breaking it up into small pieces until browned and fully cooked. Remove excess grease if needed.
- Add the diced shallots and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the tomato paste and stir to coat everything. Let it cook for 2–3 minutes to deepen the flavor.
- Pour in the vodka and let it simmer for 1–2 minutes, allowing the alcohol to cook off.
- Lower the heat and stir in the heavy cream. Mix until smooth and creamy.
- Add the reserved pasta water and parmesan, stirring until the sauce is glossy and well combined. Season with salt and pepper to taste.
- Add the cooked rigatoni directly into the sauce and toss until fully coated.
- Serve with extra parmesan on top and enjoy immediately.
Notes
- Use freshly grated parmesan for the smoothest sauce (pre-shredded won’t melt the same)
- Don’t skip the pasta water — it really helps emulsify the sauce
- You can sub penne or shells, but rigatoni is best for holding the sauce