This Spicy Vodka Rigatoni is a creamy, flavorful pasta dish with a touch of heat. Rigatoni is tossed in a smooth tomato cream sauce with vodka and spicy Italian sausage for extra flavor.
I've always been a pasta lover, and there's something about vodka sauce that feels extra special on pasta noodles. My husband and I had a delicious spicy rigatoni vodka at a local Italian restaurant. We couldn't stop talking about it on the way home. So, we had to make it.
This recipe came out so good; it’s been a part of our rotation, and I had to post it. If you enjoy this spicy pasta, you should also try my Creamy Jerk Pasta recipe.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Base Ingredients: Rigatoni pasta, tomato paste, heavy cream, vodka (or vegetable broth), sweet onion
- Proteins & Add-ins: Spicy Italian sausage, parmesan cheese
- Seasonings & Flavor Enhancers: Calabrian chili peppers, unsalted butter, fresh basil, salt
How to Make Spicy Rigatoni Vodka Pasta
I always recommend prepping all your ingredients ahead of time to make cooking smoother and more enjoyable.
Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until just before al dente. Reserve some pasta water, then drain the pasta.
Step 2: In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
Step 3: Melt the butter in the same skillet. Add the sweet onion and sauté for about 5 minutes until soft.
Step 4: Stir in the Calabrian chili peppers and cook for a minute. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring frequently.
Step 5: Pour in the vodka and let it simmer for 2-3 minutes until most of the liquid evaporates and the alcohol smell dissipates.
Step 6: Stir in the heavy cream and reserved pasta water, then remove the pan from the heat. Stir in the grated Parmesan cheese until combined. Add the browned sausage and cooked pasta, tossing until evenly coated.
Step 7: Divide among serving bowls and top with fresh basil and extra grated cheese. Serve and enjoy!
Tanya’s Tips
- Cook the Tomato Paste Properly – Let it darken to brick-red and stick to the pan a bit. This caramelization develops deep, rich flavor that makes all the difference.
- Adjust the Heat Level – 1½ teaspoons of Calabrian chili peppers gives moderate heat. Add more for extra spice or less if you prefer a milder sauce.
- The Pasta Water Secret – Don't forget to reserve some pasta water! That starchy liquid is key for creating a silky, cohesive sauce that clings to every bite.
- If you prefer not to use vodka, you can substitute vegetable broth. Remember that the flavor won’t develop the same way. Vodka helps balance the acidity of the tomatoes and makes the sauce richer.
Make Ahead and Storage Instructions
- Make Ahead – The sauce can be made up to 2 days ahead and stored in the refrigerator. Cook fresh pasta when ready to serve.
- Storage – Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream to revive the sauce.
Recipes to Serve with Spicy Rigatoni Vodka Pasta
This rich pasta pairs perfectly with these sides to balance your meal:
- A simple green salad with lemon vinaigrette
- Asparagus
- Roasted Broccoli
- Crusty Italian bread to soak up extra sauce
I hope you love this spicy rigatoni vodka pasta recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Spicy Vodka Rigatoni
Ingredients
- 8 oz rigatoni noodles
- ½ lb spicy Italian sausage
- 2 tablespoons unsalted butter
- ½ medium sweet onion very finely diced
- 1 tablespoon Calabrian chopped chili peppers
- 6 ounces tomato paste
- ¼ cup vodka
- 1 cup heavy cream room temperature
- ¼ cup reserved pasta water set aside after cooking the pasta
- ¼ cup loosely packed grated parmesan cheese plus more for serving
- Salt to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until just before al dente. Reserve ¼ cup pasta water, then drain the pasta.
- In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
- Melt the butter in the same skillet. Add the sweet onion and sauté for about 5 minutes until soft.
- Stir in the Calabrian chili peppers and cook for a minute. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring frequently.
- Stir in the vodka and let it simmer for 2-3 minutes until most of the liquid evaporates and the alcohol smell dissipates. Stir in the heavy cream and reserved pasta water, then remove the pan from the heat.
- Stir in the grated Parmesan cheese until combined. Add the browned sausage and cooked pasta, tossing until evenly coated.
- Divide among serving bowls and top with fresh basil and extra grated cheese.
John kimpton says
hope I have enough vodka left to put in the recipe!!!!
Tanya says
lol, John! I think you'll love the recipe. Well worth the use of vodka.