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Spicy Vodka Pasta with Sausage

Spicy vodka pasta with sausage pairs al dente rigatoni with browned hot Italian sausage in a creamy tomato sauce. Vodka simmers down with tomato paste before cream and Parmesan finish the sauce.
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Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb rigatoni
For the sauce
  • 2 tbsp olive oil
  • 1 lb Italian sausage hot; bulk or removed from casings
  • 1 yellow onion medium, finely chopped
  • 4 cloves garlic minced
  • 0.5 tsp crushed red pepper flakes
  • 3 tbsp tomato paste
  • 0.5 cup vodka
  • 1 can (28 oz) crushed tomatoes
  • 0.75 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Cook the pasta
  1. Bring the water and kosher salt to a boil in a 6-quart pot.
  2. Add the rigatoni and cook according to package directions until al dente.
  3. Reserve 1 cup of pasta water before draining the rigatoni.
Make the sauce
  1. While the pasta cooks, heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the sausage and cook for 7 to 9 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  3. Add the onion and cook for 4 to 5 minutes, stirring, until softened.
  4. Add the garlic and red pepper flakes and cook for 30 seconds.
  5. Stir in the tomato paste and cook for 1 to 2 minutes.
  6. Pour in the vodka and simmer for 2 to 3 minutes, until reduced by about half.
  7. Add the crushed tomatoes and bring the sauce to a simmer.
  8. Cook for 10 to 15 minutes, stirring occasionally.
  9. Reduce the heat to low and stir in the heavy cream and Parmesan.
  10. Cook for 1 to 2 minutes, until the cheese melts.
Combine and serve
  1. Add the drained rigatoni to the skillet and toss until coated, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce.

Notes

Reserve pasta water before draining; add it a few tablespoons at a time to loosen the sauce without making it watery. Refrigerate leftovers for 3 to 4 days, or freeze them; the cream sauce may separate slightly when reheated. For a gluten-free option, use gluten-free rigatoni.