Spicy Vodka Cream Pasta with Hot Sausage
Indulge in the bold and satisfying flavors of Spicy Vodka Cream Pasta with Hot Sausage, a hearty dish that's perfect for weeknight dinners or special occasions. This irresistible recipe combines the smoky heat of crumbled hot Italian sausage with a velvety vodka-infused tomato cream sauce, elevated by notes of caramelized tomato paste, fragrant garlic, and red pepper flakes. Rigatoni pasta soaks up the luxurious sauce, while a generous sprinkle of freshly grated Parmesan and fragrant basil adds the perfect finishing touch. Ready in just 40 minutes, this dish strikes the ideal balance between comfort and sophistication. Whether you're craving a spicy pasta dinner or looking to impress guests, this one-pot wonder delivers restaurant-quality flavor that's sure to satisfy!
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Recipe Information
Ingredients
- 1 pound hot Italian sausage
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon red pepper flakes
- 3 ounces tomato paste
- 1 cup vodka
- 1 cup heavy cream
- 1 cup, grated Parmesan cheese
- 1 pound rigatoni pasta
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh basil
- 1 cup, reserved pasta water
Instructions
Begin by bringing a large pot of salted water to a boil to cook the rigatoni until al dente. Reserve 1 cup of pasta water before draining and set aside.
While the pasta water heats, remove the casing from the hot Italian sausage and break it into small chunks.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5–7 minutes. Remove the sausage from the skillet and set it aside on a plate.
Using the same skillet, add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.
Add the tomato paste and stir continuously, cooking for 2–3 minutes until the paste darkens in color and begins to caramelize.
Deglaze the pan by pouring in the vodka, stirring well to scrape up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
Lower the heat and slowly add the heavy cream, stirring constantly until the sauce is smooth and creamy.
Return the cooked sausage to the skillet and simmer for another 2–3 minutes. Season the sauce with kosher salt and black pepper.
Add the drained rigatoni to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, stir in the reserved pasta water a little at a time until it reaches your desired consistency.
Sprinkle the grated Parmesan cheese into the skillet and toss until melted and incorporated.
Garnish with chopped fresh basil before serving. Pair with extra Parmesan on the side for topping, if desired.
Nutrition Facts
Calories |
4333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.5 g | 320% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 6343 mg | 276% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 31.5 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1120 mg | 86% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
