Creamy Spicy Vodka Sausage Rigatoni

Vodka sauce found its stride in Italian-American kitchens, where a splash of spirit softens tomatoes into something silky. Here, crumbled Italian sausage and Calabrian chili paste turn classic creamy rigatoni into a spicy weeknight comfort bowl.

Serves 6

Estimate for one serving

• 720 cal
• 28g protein
• 68g carbs
• 38g fat
• 5g fiber

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Ingredients

• 1 lb rigatoni pasta
• 1 lb Italian sausage (mild or hot), casings removed
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1.5 tbsp calabrian chili paste
• 3 tbsp tomato paste
• 1/3 cup vodka
• 28 oz can crushed San Marzano tomatoes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp red pepper flakes (optional, for extra heat)

Instructions

1. 1Bring a large pot of heavily salted water to a boil over high heat. Cook rigatoni according to package directions until 2 minutes shy of al dente (about 8-9 minutes). Reserve pasta water, then drain.
2. 2While pasta cooks, heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add Italian sausage, breaking it into 1-inch crumbles with a wooden spoon. Cook until deeply browned and cooked through, about 7-8 minutes. Transfer sausage to a plate, leaving fat in the pan.
3. 3Reduce heat to medium. Add diced onion to the same pan and sauté until softened and translucent, 4-5 minutes, scraping up any browned bits.
4. 4Add minced garlic and Calabrian chili paste. Cook, stirring constantly, for 1 minute until fragrant but not browned.
5. 5Stir in tomato paste and cook for 2 minutes until it darkens slightly and caramelizes on the bottom of the pan.
6. 6Pour in vodka and simmer vigorously for 2 minutes, scraping the pan to deglaze and allowing alcohol to mostly cook off.
7. 7Add crushed tomatoes, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally, until sauce thickens slightly.
8. 8Reduce heat to low and slowly stir in heavy cream until fully incorporated and sauce is silky. Return cooked sausage to the pan along with any accumulated juices.
9. 9Add drained rigatoni directly to the sauce along with reserved pasta water. Simmer together for 2-3 minutes, stirring gently, until pasta is al dente and sauce clings to noodles. Add more pasta water if needed to loosen.
10. 10Remove from heat. Stir in grated Parmesan and torn basil leaves until melted and distributed. Taste and adjust seasoning with remaining salt, pepper, or red pepper flakes.
11. 11Serve immediately in warm bowls, topped with remaining Parmesan and extra basil if desired.