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Creamy One-Pot Vodka Rigatoni with Italian Sausage

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A quick and easy one-pot meal featuring rigatoni pasta cooked in a creamy vodka sauce with spicy Italian sausage, perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 12 ounces Italian sausage, casings removed (preferably spicy)
  • 12 ounces rigatoni pasta, uncooked
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup vodka
  • 3/4 cup heavy cream
  • 2 cups chicken broth
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped for garnish

Instructions

  1. Heat 2 tablespoons olive oil over medium heat in a large deep skillet or wide pot. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until browned and cooked through, about 8 to 10 minutes. Drain excess fat if necessary, leaving enough to sauté the onion.
  2. Add the chopped onion to the sausage and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in 1/4 cup vodka, stirring to deglaze the pan. Let it simmer for 2 minutes to cook off the alcohol.
  4. Stir in the crushed tomatoes, 2 cups chicken broth, and red pepper flakes. Season with salt and pepper. Bring to a gentle boil.
  5. Add the uncooked rigatoni directly into the sauce. Stir well to submerge the pasta. Reduce heat to medium-low and simmer uncovered, stirring occasionally to prevent sticking, until pasta is al dente and most liquid is absorbed, about 12 to 15 minutes. Add a splash of water or broth if it dries out too fast.
  6. Lower heat to very low. Stir in 3/4 cup heavy cream and 1/2 cup grated Parmesan cheese. Mix gently until sauce is creamy and glossy. Adjust salt and pepper to taste.
  7. Garnish with fresh chopped basil or parsley and serve hot.

Notes

Do not rush the simmering step to allow the rigatoni to soak up the sauce fully. Stir frequently to prevent sticking. Use room temperature cream to avoid curdling. Freshly grated Parmesan cheese melts better than pre-grated. For a lighter or dairy-free version, substitute heavy cream with half-and-half or coconut milk and Parmesan with nutritional yeast. For gluten-free, use brown rice or chickpea pasta but adjust cooking time accordingly.

Nutrition

Keywords: one-pot pasta, vodka rigatoni, Italian sausage, creamy pasta, quick dinner, easy recipe, comfort food

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