This Spicy Italian Vodka Rigatoni is one of those dishes that feels straight out of a restaurant kitchen but is simple enough to make at home. With a rich, spicy tomato cream sauce and tender pasta, it's the kind of cozy, flavorful meal that's perfect for date nights or family dinners.
Post Sponsored by Red Gold Tomatoes
Vodka sauce is always one of those recipes that used to baffle me. First of all, why is it even called vodka sauce when there's so little vodka used in it and so much red wine? And how can just 3 tablespoon of vodka really make that much of a difference?
Well folks, it just does. The vodka actually plays a keys role in maintaining texture, allowing the dairy and tomato base to meld into that creamy, luscious sauce that we all love. In other words, don't skip the vodka!
This dish is perfect for a chilly evening and reheats beautifully. Give it a try and be sure to let me know what you think in the comments!
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Red Gold Tomatoes are available at grocery stores nationwide so check them out at a grocer near you.
Other pasta recipes you will love.
Equipment
- Large pot
- Heavy bottomed pot of deep skillet
- Cutting board and knife
Ingredients
- Red Gold® Crushed Tomatoes 28 oz
- Olive oil
- Fresh garlic - By now you know how I feel about fresh garlic versus the jarred stuff. Fresh will give you much better flavor all around and is definitely worth the extra step of mincing it.
- Hot ground sausage - You can substitute with sweet Italian sausage for a milder pasta.
- Yellow onion
- Fresh basil
- Red wine - Substitute with beef broth for alcohol free sauce.
- Grated Romano or Parmesan cheese
- Half & half - You can substitute this with half whole milk and half heavy cream if necessary.
- Vodka - Substitute with white rum in a pinch.
- Rigatoni pasta - You can substitute with another tube pasta of choice if desired.
Recipe FAQs
Yes! Simply substitute the hot ground sausage for sweet Italian sausage for a more mild flavor.
Beef broth works great as a red wine substitute. You can also add a teaspoon of red wine or balsamic vinegar for added flavor.
Of course! Any of your favorite pasta shapes will do. I think a thicker, tubular pasta works better for this recipe than spaghetti or linguine but anything will work.
Yes! Simply substitute wheat pasta for the gluten free pasta of your choice.
The main role of the vodka in this recipe isn't so much about flavor but about the consistency of the sauce. If you don't have any vodka on hand you can substitute white rum, gin or even tequila blanco in a pinch.
Tips & Tricks for perfect Spicy Italian Vodka Rigatoni
- Always salt the pasta water. As they say in Italy, your pasta water should be like the sea. Salting the water infuses your pasta with seasoning and can make or break a great dish.
- Do not overcook the pasta. Is there really anything worse than mushy pasta? Not in my book. Start testing the pasta for al dent a couple minutes before the package instructions says it should be done. You want it firm to the bite but not crunchy.
- Never rinse the pasta. Unless you are using a certain brand of gluten free or speciality pasta, never, and I repeat NEVER rinse the pasta. Just don't do it. The starches on the pasta help the sauce adhere to it. And cooling the pasta before adding it to the sauce will prevent it from absorbing all that great flavor.
- Finish cooking the pasta in the sauce. This allows the sauce to infuse the the pasta with flavor and the starches from the pasta will bring the sauce together even more.
- Season to taste. If you feel like something's missing from this recipe (or almost any recipe) add a little salt and then try again. Seasoning is paramount in great pasta dishes (and great food) so taste, season and taste again until it's just right.
Other recipes for you to enjoy .
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Made this Spicy Italian Vodka Rigatoni? Let me know what you think in the comments!
Recipe
Spicy Italian Vodka Rigatoni
Equipment
- 2 large pots
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic, crushed or minced
- 1 medium onion, diced
- 2 lb hot ground sausage
- 2 28 oz can Red Gold crushed tomatoes
- ¼ cup fresh basil, chopped
- 1 cup red wine
- 8 oz grated Romano or Parmesan cheese
- 2 cups half & half
- 3 tablespoon vodka
- 1.5 lb rigatoni pasta (24 oz)
- salt & pepper
Instructions
- Heat olive oil over medium high in in a large deep skillet or dutch oven. Add onions, garlic and sausage and sauté for about 10 minutes until onions are translucent and sausage is cooked through. Use a spatula to break up the sausage as it cooks.
- Deglaze the pan with red wine then add fresh basil, crushed tomatoes, 1 cup of grated cheese and a generous pinch of salt and pepper. Cook over medium heat for about 30 minutes. Stirring occasionally.
- After 30 minutes add in the vodka and half and half. Stir to combine and cook over medium for an additional 30 minutes, stirring occasionally.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add in pasta and cook to al dente (usually about a minute less than package instructions). Drain the pasta then immediately add the to sauce and toss to combine. Turn the heat off and allow the pasta to finish cooking in the sauce for another minute or so over the warm burner. Taste and add any additional salt and pepper to preference.
- Remove from the heat and serve immediately. Top with more of the grated cheese and fresh basil if desired. Enjoy!
Mary Ann
How much onion do you put in the spicy Italian vodka rigatoni recipe. It is in the direction but not in the ingredient list