Rigatoni Smoky Vodka Sauce with Italian Sausage

• 12 ounces rigatoni
• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup vodka
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Steps

1. 1 Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned.
3. 3 Add onion and garlic to the skillet, cooking until softened.
4. 4 Pour in crushed tomatoes and vodka, stirring to combine. Bring to a simmer.
5. 5 Add heavy cream, smoked paprika, and red pepper flakes (if using). Simmer for 10 minutes.
6. 6 Season sauce with salt and pepper to taste. Stir in Parmesan cheese.
7. 7 Combine cooked rigatoni with the sauce, tossing to coat.
8. 8 Serve in bowls, garnished with fresh parsley.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Cheese grater

Variations

• Substitute chicken sausage for a leaner option.
• Add sautéed spinach or mushrooms for extra veggies.

Substitutions

• Use penne or fusilli if rigatoni is not available.
• Substitute tomato sauce for crushed tomatoes in a pinch.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For a richer flavor, toast the garlic in olive oil before adding the sausage.
• Use a splash of pasta water to adjust sauce consistency if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of cream if needed.

Serving Suggestions

• Pair with a crisp green salad and warm crusty bread.
• Serve with a glass of dry red wine.

FAQ