Spicy Vodka Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

When sauce is ready, return drained rigatoni to the pot or a large sauté pan with sauce. Add 1/2 cup reserved pasta water, 3/4 cup grated Parmesan, and 2 tablespoons chopped parsley. Toss over low heat until pasta is well coated and sauce clings, adding more reserved pasta water 1–2 tablespoons at a time if needed to reach desired consistency. Taste and adjust seasoning with salt and pepper.

Serve immediately, sprinkled with remaining Parmesan and parsley.

In a large wide sauté pan or Dutch oven over medium heat, add 1 tablespoon olive oil. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pancetta is crisp at edges, about 5–6 minutes. Use a slotted spoon to transfer pancetta to a paper towel–lined plate, leaving rendered fat in the pan.

Add the remaining 1 tablespoon olive oil to the pan. Crumble in the Italian sausage and cook over medium-high heat, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Transfer sausage to the plate with pancetta, leaving meat juices in the pan.

Reduce heat to medium. Add 1 tablespoon butter to the pan with the reserved fat and melt. Add the finely diced onion and a pinch of salt; sauté until soft and translucent, about 5–7 minutes.

Stir in the minced garlic and 1 teaspoon red pepper flakes; cook until fragrant, about 30 seconds to 1 minute, taking care not to burn the garlic.

Add the tomato paste and cook, stirring constantly, for 1–2 minutes to caramelize slightly — this deepens the tomato flavor.

Pour in the vodka, scraping up any browned bits from the bottom of the pan. Increase heat slightly and simmer until vodka reduces by about half, roughly 2–3 minutes.

Stir in the crushed tomatoes, the remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10–12 minutes to meld flavors and thicken slightly.

Reduce heat to low and stir in the heavy cream and the cooked sausage and pancetta. Simmer gently 2–3 minutes until sauce is homogenous and heated through. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if you want it spicier.

If sauce seems too thick, loosen with reserved pasta water 1–2 tablespoons at a time until desired consistency is reached.