Not to brag or anything, but my husband is the best cook. We can hardly eat out anymore because anything we try, he somehow does better at home. Lucky for me (and now you!), he’s allowing me to share his version of one of our all-time favorite pasta dishes: Spicy Vodka Rigatoni with Italian Sausage.
If you love a cozy pasta night with a little heat and a lot of creamy richness, this dish will become your new go-to comfort recipe. It’s loaded with crispy Italian sausage, a silky tomato-vodka sauce, fresh basil, and plenty of parmesan or asiago. Simple steps, big flavor the kind of meal that feels restaurant-worthy but comes straight from your kitchen. Silky tomato-vodka sauce, fresh basil, and plenty of parmesan or asiago. Simple steps, big flavor!
Ingredients
- 1 lb spicy Italian sausage
- 2–3 medium shallots, minced (½–1 cup depending on preference)
- 2 tablespoons minced garlic
- 5 oz tomato paste (Alessi recommended)
- ½ cup vodka
- ¾ cup heavy cream
- ½ box rigatoni
- ½–1 teaspoon crushed red pepper flakes, plus more to taste
- 1 cup parmesan, asiago, or a mix
- 1 package fresh basil
- Olive oil, for frying
Instructions
1. Cook the Sausage
Roll the spicy Italian sausage into small meatballs. Heat enough olive oil to coat the bottom of a large skillet, then fry the sausage until browned and cooked through. Remove and set aside, keeping the flavored oil in the pan.
2. Sauté the Shallots
Add the minced shallots to the sausage oil along with ½ teaspoon red pepper flakes. Sauté for 2–3 minutes, or until softened and fragrant.
3. Add Garlic & Tomato Paste
Stir in the minced garlic and cook for about 1 minute.
Add the tomato paste and cook another 2–3 minutes, stirring often until it darkens slightly.
4. Deglaze With Vodka
Pour in ½ cup vodka and allow it to simmer until the alcohol cooks off (1–2 minutes).
Optional: If you’re feeling dramatic, flambé the vodka—carefully—by briefly igniting it to burn off the alcohol faster. (Do this only if comfortable and safe!)
5. Make It Creamy
Reduce heat to medium-low and slowly whisk in the heavy cream.
Add another pinch of chili flakes if you want an extra kick.
6. Add the Cheese
Stir in 1 cup of parmesan or asiago until melted and smooth. Reduce heat to low and let the sauce gently simmer.
7. Cook the Rigatoni
Boil the rigatoni according to package directions until al dente. Reserve 2–3 ladles of pasta water before draining.
8. Bring It Together
Add chopped fresh basil to the sauce (saving some for garnish).
Return the cooked sausage to the pan and add splashes of reserved pasta water until the sauce reaches your desired consistency.
9. Serve
Toss the rigatoni in the sauce or spoon it over the top. Finish with extra basil and parmesan.
Tips & Variations
- Add sautéed mushrooms for even more depth.
- Swap spicy sausage for sweet if you prefer milder heat.
- Reserve extra basil as a garnish on top for restaurant vibes.
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