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Creamy One-Pot Vodka Sauce Rigatoni with Italian Sausage

creamy one-pot vodka sauce rigatoni - featured image
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A quick and easy one-pot pasta dish featuring rigatoni cooked in a creamy vodka sauce with spicy Italian sausage, perfect for busy weeknights.

Ingredients

Scale
  • 12 ounces Italian sausage, casings removed (sweet or hot)
  • 12 ounces rigatoni pasta (penne or ziti can be used as alternatives)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup heavy cream
  • 1/4 cup vodka
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • A handful fresh basil, chopped
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat 2 tablespoons olive oil over medium heat in a large deep skillet or Dutch oven. Add Italian sausage, breaking it up with a spoon, and cook for 5-7 minutes until browned and cooked through. Remove sausage and set aside, leaving rendered fat in the pan.
  2. In the same pan, add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and red pepper flakes (if using), cooking for another minute until fragrant.
  3. Pour in 1/4 cup vodka to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes to cook off alcohol and reduce slightly.
  4. Stir in crushed tomatoes and bring to a gentle simmer. Add browned sausage back to the pan and simmer uncovered for about 10 minutes to meld flavors and thicken sauce slightly.
  5. Add rigatoni pasta directly into the sauce. Pour in about 3 cups water or enough to just cover the pasta. Stir well to prevent sticking. Cover and simmer on medium-low heat for 12-15 minutes, stirring occasionally. Add more water if needed to avoid drying out. Check pasta for doneness.
  6. Once pasta is al dente and sauce is creamy, stir in heavy cream. Season with salt and black pepper to taste. Simmer for another 2 minutes to meld flavors and thicken slightly.
  7. Stir in chopped fresh basil just before serving. Plate the rigatoni and sprinkle generously with freshly grated Parmesan cheese.

Notes

Watch the pasta closely while cooking in the sauce; stir frequently to prevent sticking and add water in small increments if the sauce becomes too thick. Add cream at the end with gentle heat to avoid curdling. Use rigatoni or similar pasta shapes with ridges to trap the sauce well.

Nutrition

Keywords: one-pot pasta, vodka sauce, rigatoni, Italian sausage, creamy pasta, quick dinner, easy recipe, weeknight meal

Find it online: https://elvafood.com/creamy-one-pot-vodka-sauce-rigatoni-with-italian-sausage-easy-recipe/