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spicy italian vodka rigatoni

Spicy Italian Vodka Rigatoni

This comforting and delicious Spicy Vodka Rigatoni features Red Gold Crushed Tomatoes for a dinner your family is sure to love. {Recipe adapted from Red Gold Tomatoes}
4.87 from 29 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 12 servings


  • 2 large pots


  • 2 tbsp 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 tbsp vodka
  • 1.5 lb rigatoni pasta (24 oz)
  • salt & pepper


  • 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!
Keyword Pasta, Rigatoni
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