One-Pan Spicy Sausage Rigatoni Alla Vodka

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 lb mild Italian sausage
• 12 oz rigatoni pasta
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 1/3 cup vodka
• 1 (28 oz) can crushed tomatoes
• 3/4 cup heavy cream
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup fresh basil, torn
• 1/2 cup grated Parmesan
• 3 cups water or low-sodium broth

Instructions

1. 1Heat a large deep skillet or Dutch oven over medium-high heat and add the olive oil. Remove sausage from casings if needed, then crumble it into the pan and cook 6–8 minutes, breaking it up with a wooden spoon, until browned and cooked through with crispy edges.
2. 2Transfer the cooked sausage to a plate, leaving fat in the pan. Add the diced onion and cook 4–5 minutes until softened and translucent, stirring occasionally.
3. 3Stir in the minced garlic and red pepper flakes and cook 45–60 seconds until fragrant but not browned. Add the tomato paste and cook 2 minutes, stirring constantly, until it darkens to a brick-red color.
4. 4Pour in the vodka carefully and scrape up any browned bits from the bottom of the pan. Let it simmer 1–2 minutes until the sharp alcohol smell mostly cooks off.
5. 5Add the crushed tomatoes, water or broth, salt, and black pepper. Stir well, then bring the mixture to a lively simmer over medium-high heat.
6. 6Stir in the uncooked rigatoni so it is mostly submerged. Reduce heat to medium, cover, and cook 12–14 minutes, stirring every 3–4 minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed into a thick sauce.
7. 7Return the sausage to the pan along with the heavy cream. Stir gently and simmer uncovered 2–3 minutes until the sauce turns silky and coats the pasta. Taste and adjust salt or chili heat.
8. 8Remove from heat, fold in half the Parmesan and most of the torn basil. Let rest 2 minutes so the sauce thickens slightly.
9. 9Divide into bowls, top with remaining Parmesan and basil, and serve immediately while hot and creamy.