Spiced with sausage and spiked with vodka.

In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a large skillet over medium heat, heat the olive oil. Add the bulk sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.

Brown the Sausage

Add the minced garlic and crushed red pepper flakes to the skillet, and sauté for an additional 1-2 minutes until fragrant.

Add Garlic and Spices

Carefully pour in the vodka, scraping the bottom of the skillet to release any brown bits. Let the vodka simmer for about 3-4 minutes.

Deglaze with Vodka

Stir in the heavy cream and crushed tomatoes, mixing well. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly.

Add Cream and Tomatoes

Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. Stir in grated Parmesan cheese, fresh basil, and season with salt and black pepper to taste.

Combine Pasta and Sauce

Serve hot, garnished with extra Parmesan cheese and basil if desired.

rigatoni with sausage

Recipe information

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